Ingredients
- 2 cookie shee on floured surface with floured rolling pin (lightly)
- 1 egg
- 1 round cookie cutter
- 1/2 on cookie shee bake (apart)
- 1/2 hear with pancake turner
- 1/2 dough
- 1/2 heart-shaped cookie cutter
- 1/2 heart-shaped pattern from cardboard
- 1/4 teaspoonful preserves
- 200 gr confectioners sugar
- 190 gr all purpose flour
- 170 gr butter
- 100 gr confectioners sugar
- 100 gr confectioners sugar until smooth
- 65 gr blanched almonds (whole)
- 24 gr raspberry preserves
- 20 ml lemon juice
- 1 gr almond extract
- 1 gr salt
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