Gebäck

Valentine's Day Heart Cookies

Ellen Panescu

70 Min.

For 60 pieces

Info

Perptime 60 Min.
Resttime 30 Min.
Baketime 10 Min.

Ingredients

Portions

200 g soft butter, softened
90 g Rapunzel Cristallino cane sugar
200 g wheat flour
50 g Rapunzel Coconut flour
1 pinch of Rapunzel sea salt
1 tbs powdered sugar puderzucker
4 tbs raspberry jam
4 bionella Nussnougat-Creme vegan oder bionella Nussnougat-Creme vegan

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix butter and sugar with a stand mixer or by hand. Add both flours and combine. Form a large ball and roll the dough out onto a lightly floured work surface, approx. 6 mm thick. Cut out small shapes and place on two baking sheets. Cover trays and chill for at least 30 minutes. Preheat the oven to 180°C, dust the cookies with powdered sugar and bake in the oven for 8-10 minutes until the edges are lightly golden. Remove from the oven and allow to cool for 5 minutes, loosen the biscuits with a knife and let cool completely on a wire rack. Spread ¼ teaspoon raspberry jam or samba or bionella on one heart and cover with a second heart. Also great for gifts!