Lemon Heart Cookies

Name: Lemon Heart Cookies
Total time: 1 h 25 min
Yield: 35
Ingredients: 1.75 cups All purpose flour; 0.667 cup Almond flour; 1 cup sugar (scant); 0.5 Vanilla pod (seeds only); 1 egg; 1 cup butter (scant); All purpose flour (for the work surface); 4.5 ounces Lemon curd (from a jar); 3 tablespoons powdered sugar (for dusting)

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 25 min.

Ready in

Calories:

366

calories

Calories

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Nutritional values

1 piece contains
(Percentage of daily recommendation)

Calorie	366 kcal	(17 %)
Protein	4.41 g	(5 %)
Fat	20.85 g	(18 %)
Carbohydrates	41.98 g	(28 %)
Sugar added	19.33 g	(77 %)
Roughage	0.75 g	(3 %)

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more nutritional values

Vitamin A	150.15 mg	(18,769 %)
Vitamin D	0.17 μg	(1 %)
Vitamin E	2.56 mg	(21 %)
Vitamin B₁	0.15 mg	(15 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	1.56 mg	(13 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	38.71 μg	(13 %)
Pantothenic acid	0.1 mg	(2 %)
Biotin	0.19 μg	(0 %)
Vitamin B₁₂	0.14 μg	(5 %)
Vitamin C	0 mg	(0 %)
Potassium	25.37 mg	(1 %)
Calcium	22.67 mg	(2 %)
Magnesium	23.04 mg	(8 %)
Iron	1.15 mg	(8 %)
Iodine	5.19 μg	(3 %)
Zinc	0.15 mg	(2 %)
Saturated fatty acids	10.83 g
Cholesterol	68.49 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

pieces (hearts)

For the dough: 1 ¾ cups
All purpose flour; ⅔ cup
Almond flour; 1 cup
sugar (scant); ½
Vanilla pod (seeds only); 1
egg; 1 cup
butter (scant)

You will also need: All purpose flour (for the work surface); 4 ½ ounces
Lemon curd (from a jar); 3 tablespoons
powdered sugar (for dusting)

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Preparation steps

Mix the flour with the almonds, sugar, vanilla seeds and a pinch of salt. Make a mound on the work surface and make a well in the centre. Break the egg into the well. Distribute flakes of butter around the edge of the well, and knead the ingredients together quickly by hand to form a smooth dough. Shape the dough into a ball, wrap it in cling film and chill it in the refrigerator for 30 minutes.

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.

Roll the dough out on a floured work surface to a thickness of 3 mm and cut out heart shapes. Cut a small heart out of the centre of half of the hearts and discard.

Place the hearts on the baking tray and bake for 10 minutes. Remove and cool on a wire rack.

Spread a little lemon curd on the hearts without a hole in the middle and top with a matching piece with a hole in. Serve dusted with icing sugar.