And here we are with the second recipe for Valentine’s Day, some truly delicious and easy-to-make shortbread hearts with hazelnut cream!
After the delicious Valentine’s Day whoopies, I chose to make another sweet recipe because I was inspired by the very simple yet really cute creation of these cookies.
Two tools are quite important in this recipe, the piping bag and the spoon, but I’ll let you discover why directly in the explanation.
You can also fill them and decorate with your favorite flavors and whatever you have at home, leaving room for imagination 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 tray
- 1 Spoon
Steps
To make the shortbread hearts with hazelnut cream, first, we begin by making the shortbread base for our cookies.
First, cut the butter cold from the refrigerator into cubes and place it with the sugar in a food processor.
Blend repeatedly to obtain the sanded texture.
Pour the flour onto the pastry board and make a well in the center.
Add the whole egg and the yolk, stir for a few moments with a fork, and add the butter with the sugar previously worked.
Work quickly with your hands, being careful not to warm the dough too much, until you get a smooth and homogeneous dough.
Wrap it in parchment paper or plastic wrap and let it rest in the fridge for about 30 minutes.
After this time, take the dough and roll it out with a rolling pin between two sheets of parchment paper.
The base height should be about 1/4 inch.
Cut out the cookies with a heart-shaped cookie cutter, trying not to make them too small.
Using the handle of the spoon, make fairly deep incisions to create a second heart inside the cookie.
Place the cookies well on the baking tray with parchment paper, after removing the excess parts which you can store in plastic wrap for a couple of days or use to create more cookies.
Bake in a preheated oven with fan at 350°F for 15 minutes.
Remove and let cool.
Put the two generous tablespoons of hazelnut cream inside the piping bag and fill the previously carved spaces, following the heart line.
The piping bag is perfect for not making a mess and for more precise work.
Melt the chocolate in a bain-marie or microwave and decorate with a few drizzles on the external part of the cookie.
Complete with a few hazelnuts split in half placed on the cream heart and themed sprinkles
