Well yes, this year I was tempted into making themed cookies for the most commercial holiday there is! I’m not a fan of Valentine’s Day gadgets, nor of all those cheesy sayings that are said on this occasion, but if I have to take something positive from this holiday, it’s the broader meaning of the word Love! And so, this holiday for me means love towards a parent, a child, a partner, a sister, a friend, towards others! This is my Valentine’s Day, and with this spirit, I have also prepared many truly special heart-shaped cookies, red like the beetroot flour used and sweet like that of almonds. A perfect blend of unimaginable flavors and fragrances! And the best part is that they are also gluten-free. Unfortunately, beetroot flour is not an ingredient you can find on the market, I actually bought it online, but it is really worth it because the fragrance it releases is absolutely unique! Also, since I had it in my pantry, I wanted to use it to play with the chromatic effect. What do you think, did I succeed? Write to me what you think. And happy love to everyone!!!
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: About 25
- Cooking methods: Oven
- Cuisine: Italian
Ingredients:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, and it won’t cost you anything extra!
- 6.35 oz beetroot flour
- 3.53 oz almond flour
- 2.82 oz brown sugar
- 3.53 oz butter (cold in pieces)
- 1 egg (at room temperature)
- 1 tablespoon milk (only if needed)
- as needed almond spread
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1 Bowl
- 2 Gloves
- 1 Rolling Pin
- 1 Cling Film
- 1 Dough Scraper
- 1 Cookie Cutter
- 1 Baking Sheet
- 1 Mat silicone
- 1 Cooling Rack
- 1 Teaspoon
Steps:
Place the sifted beetroot flour in a bowl with the cold butter cut into pieces.
Work them until you get a sandy consistency.
Then add the almond flour, brown sugar, and a pinch of salt.
Finally, add the egg and mix with a wooden spoon.
As soon as the dough becomes more consistent, knead it vigorously by hand.
Then transfer it to a work surface until you get a smooth and homogeneous dough, which you will let rest for 1 hour in the fridge, covered with cling film.
After the resting time, divide the dough into two parts, placing the first half back in the fridge while waiting to be rolled out.
Roll out the other half between two sheets of parchment paper with the help of a rolling pin. I then dusted with beetroot flour and passed the surface with a decorative rolling pin, a completely optional step. Then cut out your cookies with a heart-shaped cutter.
Roll out the dough to a thickness of 3/16 inch for single cookies, while those that will be doubled to a thickness of 1/8 inch.
Make a central heart hole on half of the prepared shapes with the help of a smaller cutter, then gradually place the cookies on a baking sheet lined with parchment paper.
Bake in a preheated oven at 356°F for 9′-10′ for thinner ones and 11′-12′ for thicker ones. Continue like this until the ingredients are used up. Remove from oven and let cool on a wire rack.
Spread half a teaspoon of spread on a base and pair your cookies.
And voilà… your Valentine’s hearts with beetroot and almond flour are ready to be enjoyed.
Bon Appetit from FeFè’s Kitchen!
Preservation
👉 You can keep the cookies at room temperature in an airtight container for up to 1 week. In the fridge, even for 2-3 weeks.
Tips, notes, variations, and suggestions
🟣 Unfortunately, beetroot flour is not available on the market, you need to buy it online, so you can replace it with cocoa with these quantities: 8.11 oz of almond flour and 1.76 oz of cocoa.
🟣 The almond spread can also be replaced with Nutella, pistachio cream, or strawberry jam.
