This was my favorite cookie when I was a child. My mother would take me to Debolds German Bakery and I would lust after those large, buttery, crisp cookies with the sweet raspberry filling and confectioners’ sugar topping. I would end up with white streaks all over my face.These are not hard to make and are a perfect gift for your Love whether they are 5 or 50!
- 1-½ cups finely ground almonds
- 1-½ cups sifted all-purpose flour
- 3/4 cup granulated sugar
- 1-teaspoon cinnamon
- 1/4-teaspoon cloves
- Pinch of salt
- 1 stick unsalted butter
- 1 egg yolk
- Raspberry preserves
- Confectioners’ sugar
- Preheat oven to 350F.
- Combine the almonds, flour, sugar, cinnamon, cloves and salt in the processor work bowl. Pulse on and off to thoroughly combine.
- Cut the butter into 8 pieces and add to the work bowl. Pulse on and off until a fine coarse meal is formed. Do not allow ball of dough to form.
- Beat the egg yolk in a little bowl and then steadily add the beaten yolk while the processor is running. Do not allow a ball of dough to form. Remove from processor and allow th sit.
- Roll the dough out on a lightly floured board and cut into heart shapes. Cut little hearts out of the centers of half the hearts. Place on parchment lined cookie sheet about 2 inches apart.
- Bake for 15 minutes or until lightly golden. Spread the solid cookie with approximately 1 teaspoon raspberry preserves. Sprinkle the cookie with the hole with confectioners’ sugar. Place the open-heart cookie over the raspberry filling and gently press down. Sprinkle with more sugar if necessary.