Whipped shortbread hearts are heart-shaped cookies, the perfect sweet treat to celebrate love with simplicity and elegance. Made with whipped shortbread, they have a crumbly and light texture that melts in your mouth, ideal for decorating, filling, or enjoying plain. Pair two hearts with raspberry jam or hazelnut cream for an even more indulgent cookie.
This version is naturally gluten-free and easily adaptable to be lactose-free, without compromising on taste and texture. Perfect for gifting, serving with tea, or making with children, they are romantic cookies that are accessible to everyone.
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- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: San Martino, All Seasons
Ingredients
- 1 cup butter (lactose-free or plant-based)
- 1 cup gluten-free powdered sugar
- 2 1/3 cups superfine gluten-free rice flour
- 1 cup gluten-free almond flour
- 1 egg
- 1 tsp baking powder (gluten-free)
- 1 vanilla bean
- to taste dark chocolate
- sprinkles
Tools
- 2 Bowls
- 1 Mixer
- 1 Piping bag
- 1 Baking tray
Steps
Beat the butter with the sugar and the seeds from the vanilla bean using an electric mixer or a stand mixer.
Once the mixture is fluffy and foamy, add the egg and mix well. Add the rice flour, almond flour, and baking powder. Mix with a spatula.
Place a portion of the mixture in a piping bag with a star tip.
Form the cookies on a baking tray lined with parchment paper. Let them rest in the refrigerator for 2 hours.
Preheat oven to 350°F (180°C). Bake for about 20 minutes. Remove from oven and cool completely.
Melt the dark chocolate in a double boiler or microwave. Dip half the cookies in chocolate and place them on a cooling rack.
Decorate immediately with sprinkles and let dry for a couple of hours at room temperature.
WARNING: consult the Italian Celiac Association guide and read ingredients carefully to ensure no gluten contamination
Tips
The whipped shortbread should be soft but firm: if too fluid, add a tablespoon of rice flour.
Refrigeration prevents the cookies from losing their shape during baking.
Add grated zest of untreated orange or lemon for a citrus flavor.
Store in a tin box for 4–5 days.
They can be frozen raw once formed.
Once baked, they are moisture-resistant if well-sealed.
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, the dough can be prepared the day before and stored in the refrigerator.
Why do my cookies spread in the oven?
The dough was probably too warm or not chilled enough.
Can I avoid butter entirely?
Yes, by using plant-based margarine or butter.
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