Heart-Shaped Chocolate Cookies

Ingredients

• 200 g Spelt flour Type 1050
• 75 g ground hazelnuts
• 40 g unsweetened cocoa powder (strongly defatted)
• 100 g whole cane sugar
• 1 tsp bourbon vanilla powder
• 1 egg
• 200 g butter
• 1 Egg white
• 1 tsp lemon juice
• 120 g powdered sugar (from whole cane sugar)
• 5 g red food coloring
• 20 g sugar sprinkles

Instructions

1. 1.

   Sift spelt flour together with ground hazelnuts, cocoa powder, whole cane sugar and bourbon vanilla powder on the work surface, make a well, add egg, distribute butter in small pieces around. Chop everything into crumbs with a large knife.

2. 2.

   Quickly knead the crumbs by hand, wrap in cling film and refrigerate for about 30 minutes or keep at another cool place (not below 0°C and above 10°C).

3. 3.

   Cut out heart-shaped cookies or cut them out, place on parchment paper on a baking tray with some space between each. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10–12 minutes. Let the hot cookies cool on a wire rack.

4. 4.

   Beat egg white with lemon juice to stiff peaks using a hand mixer, add powdered sugar while continuing to beat until the mixture is glossy and firm. Divide icing into three parts, color one pink, one red, leave the last white. Fill small piping bags with the colored icings, decorate hearts as desired, then sprinkle with sugar sprinkles and let dry.