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Author Notes: Think: classic sugar cookie but with a touch of almond, to deliver a bittersweet note and transport you to the Italian countryside. These are shaped as Valentine hearts, but would work perfectly at any time of year. —Lisa Posatska
- 150 grams flour
- 50 grams almond flour
- 125 grams butter, in small pieces
- 125 grams sugar
- 0.5 teaspoons sea salt
- 2 egg yolks
- 2 teaspoons almond extract
- 50 grams dark chocolate
- 50 grams white chocolate
- 25 grams slice almonds, crumbled
- 25 grams coconut, shredded
- Cream the butter with the sugar and salt, until well combined. Don't incorporate too much air. It should take about 2 minutes.
- Add the flours and mix until sandy in texture (similar to making a pie dough).
- Lightly beat the egg yolks with the almond extract. Add to the mixture and stir until just combined.
- Roll out the dough until about 5 mm thick. It's easiest to roll it in between two sheets of parchment paper.
- Place in the fridge to cool for 1 hour. Remember to preheat the oven to 160°C before the hour is up. A low temperature is necessary to ensure that the cookies hold their shape and don't brown.
- Take the dough from the fridge and cut out the hearts using a cookie cutter. Place them on a lined baking sheet.
- Bake for 12 to 14 minutes, until just set but not golden in colour. Wait for a minute or so before transferring to a wire rack.
- To decorate them, melt both chocolates separately over a bain marie (pot of simmering water). Using a small spoon, spread some chocolate on the cookie and then sprinkle with either the almonds or coconut. Let the chocolate set (they can be placed in the fridge, uncovered, to speed up the process).