Here we are with the second recipe for Valentine’s Day, truly delicious and simple to make shortcrust hearts with hazelnut cream!
After the delicious Valentine’s whoopies I chose to make another sweet recipe because I was inspired by the very simple yet really cute way these cookies are made.
Two tools are quite important in this recipe, the piping bag and the spoon, but I leave you to discover directly in the explanation why.
You can also fill and decorate them with your favorite tastes and whatever you have at home, leaving room for creativity and your personality.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 45 Minutes
- Preparation time: 15 Minutes
- Portions: 8 pieces
- Cooking methods: Electric Oven, Microwave
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 1/2 cup butter (cold from the refrigerator)
- 1 pinch fine salt
- 2 tablespoons hazelnut spread
- to taste colored sprinkles (preferably heart-shaped)
- 1 1/2 oz white chocolate
- to taste whole hazelnuts
Tools
- 1 Rolling pin
- 1 Fork
- 1 Pastry board
- 2 Parchment paper
- 1 Cookie cutter
- 1 Baking sheet
- 1 Spoon
Steps
To make the shortcrust hearts with hazelnut cream, first, let’s start by making the shortcrust pastry base for our cookies.
To make the Apricot Tart, easy and delicious, first, cut the cold butter from the refrigerator into cubes and place it with the sugar inside a mixer.
Blend at intervals to obtain a sandy texture.
Pour the flour onto the pastry board and make a well in the center.
Add the whole egg and yolk, mix for a moment with a fork, and add the previously worked butter with sugar.
Work quickly with your hands, being careful not to heat the dough too much, until you obtain a smooth and homogeneous dough.
Wrap it in parchment paper or plastic wrap and let it rest in the refrigerator for about 30 minutes.
After this time, take the dough out and roll it with a rolling pin between two sheets of parchment paper.
The base thickness should be about 1/5 inch.
Cut the cookies with a heart-shaped cookie cutter, trying not to make them too small.
Using the bottom of the spoon handle, make deep enough incisions to create a second heart inside the cookie.
Arrange the cookies well on the baking sheet with parchment paper, after removing the excess parts that you can store in plastic wrap for a couple of days or use to create other cookies.
Bake in a preheated ventilated oven at 350°F for 15 minutes.
Take out and let cool.
Put the two generous tablespoons of hazelnut cream in the piping bag and fill the previously carved spaces, following the heart line.
The piping bag is perfect for not making a mess and achieving a more precise job.
Melt the chocolate in a bain-marie or microwave and decorate with a few drizzles on the outside of the cookie.
Finish with some halved hazelnuts placed on the heart of cream and themed sprinkles.
