Dough

Place all ingredients in a food processor and mix until it forms a dough. Wrap in plastic and refrigerate for at least 30 minutes.

Hearts

Preheat the oven to 170 °C top and bottom heat. Using a little flour, roll out the dough to 2-3 mm thick, lifting the dough occasionally so it doesn’t stick to your work surface. Using 4 cm cutters, cut out hearts and place them on a parchment-lined baking sheet. To make the tops, use a very small cutter to make a hole in the middle of half of the cookies. Bake in the middle of the preheated oven for approx. 12-13 minutes.

Glaze

Scrape the seeds out of a vanilla bean and add this, as well as the scraped bean, to a pot with the milk. Bring to a boil. Remove from heat, then remove the vanilla bean. In a bowl, add the icing sugar, and then the vanilla-infused milk. Stir until smooth, then pour through a large sieve. Dip the still warm cookie tops in the glaze and let drip and cool on a cooling rack.

Assembly

Using a piping bag, pipe the jam onto the cooled cookie bases. Then place the tops on the bases, pressing lightly together.

Shelf-life

Keeps for approx. 2-3 weeks in a airtight container or plastic bag.

Source:

IG Dinkel, Marcel Paa