The almond & chocolate heart half-moons, soft and enveloping, are a true hug of flavors — perfect for the holidays. They feature a crumbly shortcrust that melts in your mouth and a moist, tender, fragrant center made with almond flour, egg whites, cocoa and an intense aromatic touch of dark chocolate. Making these treats is simple, but they require quality ingredients to bring out every single flavor. While baking they will release an aroma that will fill your home and tempt anyone who comes near. Once golden, let them cool and, if you like, dust with a light sprinkle of powdered sugar. The almond & chocolate heart half-moons keep for 4–5 days in an airtight container or food storage bags. Below you will find all the ingredients and the step-by-step method to make them at home:
More almond desserts:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 18Pezzi
- Cooking methods: Oven
Ingredients
- 2 1/3 cups (≈300 g / 10.6 oz) all-purpose flour (Tipo 00)
- 1 cup (≈130 g / 4.6 oz) powdered sugar
- 11 tbsp (≈160 g / 5.6 oz) butter, cold and cubed
- 2 large egg yolks (large)
- a pinch of salt
- 1 tsp vanilla extract
- baking powder (just the tip of a teaspoon)
- 1 3/4 cups (≈170 g / 6 oz) almond flour
- 1.8 oz 70% dark chocolate, finely chopped
- 2 large egg whites (≈65 g / 2.3 oz) egg white
- 1 cup (≈120 g / 4.2 oz) powdered sugar (for the filling)
- 5 tbsp unsweetened cocoa powder
- grated zest of ½ orange
- A few drops almond extract
Steps
Prepare the shortcrust dough. In a large bowl, sift the flour and mix it with the powdered sugar and a pinch of salt.
Add the cold butter cut into cubes and begin working it until you obtain a sandy texture. Add the egg yolks, one or two tablespoons of water, the vanilla extract and the baking powder.
Work the dough quickly until you have a homogeneous ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, prepare the filling. In a bowl, combine the almond flour, powdered sugar, cocoa powder and the grated zest of ½ orange.
Add the egg white, a few drops of almond extract and the finely chopped dark chocolate. Mix well until you obtain a homogeneous, slightly sticky mixture.
Assemble the half-moons. Take the shortcrust dough out of the fridge and roll it out on a floured surface to a thickness of about 3/16 inch (≈5 mm). Cut out discs using a cookie cutter or a glass with a diameter of 3 1/8 inches (≈8 cm).
Place a generous amount of filling in the center of each dough disc, leaving a little space at the edges. Fold the discs in half to form half-moons and press the edges well with your fingers or use a fork to seal them tightly.
Transfer the half-moons to a baking tray lined with parchment paper and brush them with a little egg white. Bake in a preheated oven at 356°F (180°C) for about 15-20 minutes, or until golden.
Once baked, let them cool completely and, if desired, dust the surface with powdered sugar.
The almond & chocolate heart half-moons are ready to be served!
Bon appétit and… see you next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
