If you’re searching for a treat that’s as lovely to look at as it is delicious to eat, this Almond Heart Cookies Recipe is about to become your new go-to. These tender, buttery cookies feature a subtle almond flavor, a hint of fruitiness from the jam filling, and a gorgeous heart shape that makes them perfect for sharing (or savoring solo!). Whether you’re baking for a special occasion or just to brighten up an ordinary day, you’ll love how these cookies blend classic European inspiration with a touch of homemade magic.
Ingredients You’ll Need
With just a handful of pantry staples and a dash of almond extract, the Almond Heart Cookies Recipe proves that simple ingredients can create something truly special. Each component brings its own flair, whether it’s rich flavor, delicate texture, or a pop of color.
- Unsalted Butter (1 cup, softened): The foundation of these cookies; it gives them a melt-in-your-mouth texture and rich taste.
- Granulated Sugar (1/2 cup): Adds just the right amount of sweetness and helps achieve that light, tender crumb.
- Almond Extract (1/2 teaspoon): Infuses the cookies with a delightful, aromatic almond flavor that’s subtle yet unmistakable.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the other flavors.
- All-Purpose Flour (2 cups): The main structure-builder, giving the cookies their classic bite.
- Almond Flour (1/2 cup): Brings extra nuttiness and a tender, slightly crumbly texture.
- Raspberry or Strawberry Jam (1/4 cup, for filling): Provides a sweet, tangy contrast and a gorgeous burst of color in every bite.
- Powdered Sugar (1/4 cup, for dusting): Adds a snowy, elegant finish that makes these cookies truly irresistible.
How to Make Almond Heart Cookies Recipe
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this helps the cookies bake evenly and makes cleanup a breeze. It’s a small step that makes a big difference, especially with delicate cookies like these.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This introduces air into the dough, giving your Almond Heart Cookies Recipe that signature tender, melt-in-your-mouth texture. Don’t rush this part—creaming thoroughly is key!
Step 3: Add Almond Extract and Salt
Blend in the almond extract and salt. The extract brings a nuanced, nutty aroma, while the pinch of salt keeps the sweetness in check and lets the almond flavor shine through.
Step 4: Mix in the Flours
Gradually add the all-purpose flour and almond flour to the creamed mixture, stirring until a soft, cohesive dough forms. The almond flour gives the cookies their delicate crumb, so don’t skip it! If the dough feels sticky, a quick chill in the fridge for 15 minutes can make it easier to handle.
Step 5: Roll and Cut the Dough
Divide the dough in half and roll each portion out to about 1/4-inch thickness on a lightly floured surface. Use a heart-shaped cookie cutter to cut out cookies. For half of the cookies, use a smaller heart cutter to create a window in the center—these will be your tops. Gather and re-roll scraps as needed to maximize your cookie yield.
Step 6: Bake the Cookies
Arrange the cookies on your prepared baking sheets, leaving a little space between each. Bake for 10–12 minutes, or until the edges are just starting to turn golden. Keep a close eye—these cookies should be pale and delicate, not browned. Let them cool completely on a wire rack before assembling.
Step 7: Fill and Finish
Once the cookies are cool, spread a small spoonful of raspberry or strawberry jam on the bottom halves. Gently press the cutout cookie tops over the jam to create a sandwich. For that final magical touch, dust the tops generously with powdered sugar. Now your Almond Heart Cookies Recipe is ready to be admired and enjoyed!
How to Serve Almond Heart Cookies Recipe
Garnishes
For extra flair, add a sprig of fresh mint, a few edible flowers, or a scattering of chopped toasted almonds to your cookie platter. The powdered sugar dusting is classic, but a tiny dot of extra jam in the center of each heart looks beautiful and adds a pop of color.
Side Dishes
These cookies are lovely on their own, but they’re even better alongside a cup of hot tea, a frothy cappuccino, or a glass of cold milk. For celebrations, serve with a bowl of fresh berries or a scoop of vanilla gelato for a light yet indulgent dessert spread.
Creative Ways to Present
Showcase your Almond Heart Cookies Recipe on a tiered cake stand for a tea party vibe, or package a few in decorative boxes tied with ribbon for charming homemade gifts. For Valentine’s Day, arrange them in a heart shape on a platter with extra berries for a sweet surprise.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to five days. The jam may soften the cookies slightly over time, but they’ll still taste wonderful and make for excellent snacks with afternoon coffee or tea.
Freezing
If you want to make the Almond Heart Cookies Recipe ahead, freeze the unfilled cookies in a single layer, then transfer to a resealable bag for up to three months. When ready to serve, thaw, add jam and powdered sugar, and they’ll taste freshly baked.
Reheating
While these cookies don’t need reheating, you can refresh them by leaving them at room temperature for about 20 minutes if stored in the fridge or freezer. Avoid microwaving, as it may melt the jam and alter the cookie texture.
FAQs
Can I use a different type Dessert
Absolutely! Any flavor of jam works well, so feel free to experiment with apricot, blackberry, or even a chocolate-hazelnut spread for a different twist on the Almond Heart Cookies Recipe.
What if I don’t have a heart-shaped cookie cutter?
No problem—you can use any shape you like, or even cut the dough into rounds with a glass. The recipe will be just as delicious, even if the look is a little different.
Can I make the dough in advance?
Yes! The dough for this Almond Heart Cookies Recipe can be wrapped tightly and refrigerated for up to 48 hours. Let it sit at room temperature for about 20 minutes before rolling out if it’s too firm.
Are these cookies gluten-free?
As written, the recipe contains all-purpose flour, so they’re not gluten-free. However, you can try substituting a 1:1 gluten-free baking blend for the all-purpose flour for a gluten-free version—just be aware the texture may vary slightly.
How do I keep the cookies crisp?
For a crisper cookie, bake for an extra minute or two and make sure to store them in an airtight container. If you’re filling them with jam, assemble right before serving for maximum crunch.
Final Thoughts
This Almond Heart Cookies Recipe is more than just a sweet treat—it’s a simple way to add a little joy to any day. Whether you’re baking for loved ones or treating yourself, I hope these cookies bring smiles and warm memories to your kitchen. Give them a try, and let the baking (and sharing) begin!
Print
Almond Heart Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
These Almond Heart Cookies are delightful European-inspired sandwich cookies perfect for Valentine’s Day or any special occasion. Made with a blend of all-purpose and almond flour, flavored with almond extract, and filled with your choice of raspberry or strawberry jam, they are tender, buttery, and lightly dusted with powdered sugar for an elegant finish.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup almond flour
Filling
- 1/4 cup raspberry or strawberry jam
For Dusting
- 1/4 cup powdered sugar
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes. This creates a tender texture in the cookies.
- Add Flavorings: Mix in the almond extract and salt to the creamed butter and sugar, ensuring the flavors are well incorporated throughout the dough.
- Incorporate Flours: Gradually add the all-purpose flour and almond flour to the wet ingredients. Mix gently until a soft dough forms, being careful not to overwork it to keep cookies tender.
- Roll Dough: Divide the dough into two equal parts. On a lightly floured surface, roll out each half to about 1/4-inch thickness for uniform cookies.
- Cut Cookies: Use a heart-shaped cookie cutter to cut out cookies from the rolled dough. For half of these cookies, use a smaller heart cutter to cut out the center, creating a window for the jam filling.
- Bake: Place the cookies on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges just begin to turn a light golden brown.
- Cool Cookies: Remove the cookies from the oven and let them cool completely on a wire rack. This helps set their shape and makes them easier to handle.
- Assemble Sandwich Cookies: Spread a small amount of your chosen jam on the whole cookie bases, then carefully place the cutout cookies with the heart windows on top to create sandwich cookies.
- Dust and Serve: Lightly dust the tops of the sandwich cookies with powdered sugar for a beautiful presentation. Serve and enjoy!
Notes
- You can use any flavor of jam you prefer, such as raspberry, strawberry, or apricot, to customize the cookies.
- For crispier cookies, bake an additional 1–2 minutes, but watch carefully to avoid burning.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 160
- Sugar: 8g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
