The delicate texture and richness of these heart-shaped cookies make them an extra-special way to show your affection.
Instructions
1
Mix the dough
2
In a large bowl, cream the butter and sugar until they're light and fluffy, about five to seven minutes. Add the eggs, one at a time, beating each thoroughly into the butter mixture before proceeding. In a second bowl, combine the flour, cocoa, salt, cinnamon, nutmeg and cloves, then gradually add the dry mixture to the creamed mixture, mixing them until they're incorporated. Stir in the ground almonds.
3
Chill the dough
4
Refrigerate the dough for at least one hour, or until it’s firm enough to handle easily. Editor’s Tip: The dough will chill more quickly and evenly if you pat it into one or two flat discs before you put them into the refrigerator (wrap or cover it so it doesn’t dry out in the fridge). At the rolling-out stage, you can work with half of the dough while the other half remains in the fridge, which will make the rolling easier.
5
Roll and cut the cookies
6
Lightly dust your work surface with flour, then roll out the dough to an even 1/8-inch thickness. Cut the dough into hearts, using a 3-inch heart-shaped cutter. Cut a 1-1/2-inch hole in the center of half the cookies using a round cutter or a smaller heart. Dust any excess flour from the dough scraps, roll them again, and repeat until the dough is used up. Editor’s Tip: It can be difficult to achieve an even 1/8-inch sheet of dough when working freehand, even for a skilled baker. A rolling pin with adjustable guides is a great help, and it’s something you should have in your collection if you bake a lot of rolled cookies.
7
Bake the cookies
8
Preheat the oven to 350°F. Place the cookies on ungreased baking sheets. Bake them at 350°F for 10 to 12 minutes or until the edges are golden brown. Transfer the cookies to wire racks to cool.
9
Assemble the Linzer hearts
10
Spread 1/2 teaspoon of raspberry jam over the bottom of the solid heart-shaped cookies. Sprinkle the cutout cookies with a light dusting of confectioners’ sugar, then carefully place them over the jam.
