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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup whole almonds (blanched, toasted)
- 1/2 cup rye flour (light)
- 1/4 tsp. coarse salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. almond extract
- 1/2 cup flour (all-purpose)
- 1 large egg yolk
- 1/2 cup sugar (confectioners')
- 1 stick unsalted butter (softened)
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Directions
- In a food processor, pulse almonds and fours until nuts are finely ground. Add salt and cinnamon; pulse to combine.
- In the bowl of a stand alone mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until smooth and fluffy. Add egg yolk and almond extract; beat until combined.
- Pre-heat oven to 350*. Roll tablespoon size portions of dough into 1/4" thick ropes; each about 7" long. Transfer to parchment-lined baking sheets and shape into hearts. Refrigerate until firm; about 10 minutes.
- Bake rotating sheets 1/2 through until cookies are golden brown and crisp; about 7 minutes. Let cool completely on baking sheets on wire racks.
- Dust with confectioners' sugar just before serving.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium150mg6% |
| Potassium210mg6% |
| Protein8g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber4g16% |
| Sugars26g |
| Vitamin A15% |
| Vitamin C0% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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