Lemon Heart Cookies
4,1 / 10
ready in 1 hr 25 min.
- For the dough
- 1 ¾ cups all-purpose flour
- ⅔ cup Almond flour
- 1 cup sugar (scant)
- ½ Vanilla bean (seeds only)
- 1 egg
- 1 cup butter (scant)
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.