Fruit and Spice Heart Cookies

Fruit and Spice Heart Cookies
4 h. 20 min.


for 40 pieces
100 grams dried Fig
100 grams dried Apricots
100 grams Candied lemon
4 tablespoons arrack (southeast Asian spirit)
50 grams chopped Walnuts
400 grams Sugar syrup
100 grams Butter
350 grams Pastry flour
1 packet Baking powder
1 teaspoon Cinnamon
1 generous pinch anise seeds
1 generous pinch ground Cilantro
1 generous pinch Allspice
baking tort wafer (for the baking tray)
Powdered sugar (for dusting)
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Preparation steps

Step 1/2

Finely chop the figs, apricots and lemon peel, place in a small bowl and pour the arrack over the top. Let soak. Heat the butter and sugar syrup over medium heat until the butter has melted. Remove from heat and allow to cool slightly. Combine the flour, baking powder, chopped walnuts, spices, soaked fruit and butter mixture in a large bowl and mix until smooth. Cover and refrigerate for 3 hours.  

Step 2/2

Line a baking sheet with parchment paper and spread the baking wafers out onto the baking sheet. Preheat the oven to 180°C (approximately 350°F). Roll the dough out onto a floured surface to about 1 cm (approximately 3/8 inch) thick and place over the baking wafers. Bake for 30-40 minutes, remove from the oven, cut into hearts using a cookie cutter and cool on a wire rack. Dust with powdered sugar and store in an airtight container before serving.