200 g almonds
250 ml flour
100 ml Dansukker Superfine Sugar
1 tsp Dansukker Vanilla Sugar
175 g butter or margarine
200 ml Dansukker Icing Sugar with strawberry flavour
1-2 tsp boiling water
Scald, peel and grind the almonds.
Mix almonds, flour, sugar and vanilla sugar in a bowl. Cut the butter or margarine into small pieces and work it into the mixture. Let the dough rest in the refrigerator for at least 1 hour.
Roll out the dough to a thickness of 5 mm on a floured surface. Cut out the hearts with a cake form and put them on a baking tray with greaseproof paper. Bake the almond hearts in the centre of the oven at 175 °C for about 10 minutes. Let the cakes cool off on a rack.
Mix icing sugar with strawberry flavour with water and spread it over the cakes.
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