Raspberry Heart Cookies


(Makes 50 cookies)
For the dough:
  • 250g butter
  • salt
  • 1 egg yolk
  • 120g sugar
  • 100g almond flour
  • 280g flour
  • flour for work surface
Filling & Icing
Preheat the oven to 375°F.
For the cookies, cut the butter into small pieces. Mix butter, a pinch salt, egg yolk, and sugar with a hand mixer. Add almond flour and flour and knead quickly with your hands to form a dough. Form the dough into a flat brick, wrap in plastic wrap, and refrigerate for about 1 hour.
Briefly knead the dough and then roll out to approx. 1/8 inch thickness. Cut out hearts and place them on sheets lined with parchment paper. Knead the remaining dough together with as little flour as possible, roll out, and cut out more hearts. Repeat until all dough has been used. (If necessary, refrigerate the dough between rolling if it becomes difficult to work with.)
Bake the cookies on the middle rack for 8-10 minutes, until lightly browned.
For the filling, put aside 2 teaspoons of the raspberry jam for the icing. Brush the backs of half of the hearts with raspberry jam. Put one uncoated heart on the back and press lightly on each side. Repeat with all cookies.
For the icing, mix with the powdered sugar with 3-4 tablespoons of lemon juice. Ice one-half of each heart with the white icing. Dye the rest of the icing by mixing in the reserved 2 teaspoons of raspberry jam. Ice the other halves of the hearts with the pink icing. Place one almond or almond half on the icing while it is still wet. Let the cookies dry overnight.
Tip:  Store the cookies between layers of parchment paper in an airtight container for up to 3 weeks.