Description
A show-stopping giant heart-shaped cookie featuring two layers of buttery, almond-scented shortbread sandwiched with sweet raspberry preserves.
Ingredients
Scale
- 2 1/2 cups All-purpose Flour
- 1/2 cup Almond Flour
- 1 cup Sugar
- 1 cup Salted Butter, in chunks
- 1 Egg
- 3/4 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 1 jar (13 oz) Raspberry Preserves
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Grease and parchment-line an 11-inch heart-shaped pan.
- Whisk flours together. In a separate bowl, cream butter and sugar, then beat in the egg and extracts.
- On low speed, mix the flour into the butter mixture until just combined.
- Press half the dough into the pan and bake for 20 minutes until golden. Cool for 10 mins, then transfer to a wire rack.
- Repeat with the second half of the dough. Immediately after baking, cut a heart shape from the center. Cool.
- Spread raspberry preserves on the solid bottom cookie layer.
- Top with the cutout cookie layer and dust generously with powdered sugar before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg