Iced almond hearts

Iced almond hearts

By
From
Scandinavian Christmas
Makes
40
Photographer
Lars Ranek

These taste lovely, but I always use half of them for decoration, hanging them up in a window or on the Christmas tr­ee.

Ingredients

Quantity Ingredient

For the cookies

Quantity Ingredient
200g caster sugar
200g plain flour, sifted, plus more to dust
75g blanched almonds, finely ground
200g cold salted butter, cut into small pieces
1 egg, beaten

For the icing

Quantity Ingredient
1-2 egg whites
150g icing sugar
red food colour

Method

  1. Mix the sugar, flour and almonds in a bowl. Rub in the butter with your fingertips until coarse crumbs are formed. Work in the egg with your fingers until you get an even dough. Wrap in cling film and leave to rest in the fridge for one hour.
  2. When ready to bake, preheat the oven to 200°C. Roll out the dough on a lightly floured surface and cut out hearts. Make a hole in each, to hang them up. Place them on a baking tray lined with baking parchment. (You may need to bake in batches.) Bake for five minutes, then cool on a wire rack. Mix the egg whites and icing sugar, add the food colour and decorate the cookies. Hang up, or store in an airtight tin for up to three weeks.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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