Preparation

• 1

  For the dough, use a stand mixer and attach the whisk. Add the butter to the mixing bowl and whisk until creamy. Then add the powdered sugar and combine. 

• 2

  Add the egg yolk and whisk again. Then add the salt, vanilla extract and lemon juice. Mix until incorporated.

• 3

  Remove the whisk and add the dough hook. Lower the speed and stir in the almond flour and the sifted all purpose flour. Mix until a dough forms.

• 4

  Wrap in plastic foil and place in the fridge for 1 hour.

• 5

  Preheat the oven to 180°C. Cover a baking tray with baking paper.

• 6

  Take the dough out of the fridge and roll out (0,5 cm thick) on a lightly floured surface. Cut out the cookies using a heart shaped cookie cutter. Use a smaller hearts shaped cookie cutter to cut the middle of half of the cookies. Transfer them on the baking tray.

• 7

  Place in the oven for 8 minutes until they look dry. Let them cool completely on a cooling rack.

• 8

  Dust the cookies with the cut outs with powdered sugar. Spread the Biscoff spread on the whole cookies.

• 9

  Place a cut out cookie on top, press lightly and serve!