Thousand hearts cookies
Frances Piccirilli
Time of realization: 50 minutes + shortcrust pastry rest
Degree of difficulty (1 to 5): 1
doses for about 25 cookies
Ingredients for the biscuits:
300 g flour
2 eggs
150 g of soft butter
½ vanilla bean
75 g of sugar
3 tablespoons of unsweetened cocoa
Procedure:
Quickly mix all the ingredients (except cocoa).
Take half the dough and add the bitter cocoa to it (if the dough should "crumble" add a drop of milk).
Cover both doughs with plastic wrap and leave to rest in the fridge for 30 '(better from the day before).
Roll out the white and dark shortcrust pastry, cut out many small hearts with a cookie cutter.
At this point, invert them, placing the light hearts in the dark dough and vice versa.
Shape the cookies with a larger heart mold.
Place the biscuits on a baking sheet covered with parchment paper and refrigerate for about ten minutes (this will allow the biscuits to keep their shape while cooking).
Cook for about 10-12 minutes at 180 ° C.
Let it cool down.
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