Gluten-free Valentine’s hearts

Method:

1. Whisk the softened butter with the sugar, a pinch of salt, the vanilla and the egg.
2. Mix the flours with the hazelnuts, cacao and baking powder and stir them into the liquid mixture.
3. Line a baking tray with baking paper and press the dough into a larger heart-shaped cutter. Lift the cutter off and tidy the heart up with your fingers. Repeat until the dough runs out.
4. Press a wooden lolly stick into the heart from underneath and bake the cookies at 180 °C for about 10-12 minutes.
5. While the hearts on sticks cool down, melt the chocolates.
6. Then drizzle the cooled hearts with both chocolates and leave them to set.

Note: If you are going to eat the hearts straight away, you can pour over any of our creams, or sprinkle them with nuts, coconut or freeze-dried fruit. There are no limits to your imagination. 🙂 If you want to keep them for longer, we recommend pouring over chocolate only, as it sets nicely on the cookies. That way they will keep in a sealed container for up to 2 weeks.

The recipe was prepared for us by Patrícia from the blog Hit je zdravo žiť.