Chocolate almond hearts


These Christmas cookies without gluten contain three secrets: chocolate sprinkles, almonds and honey. Together with good coffee they can melt any heart.


For the dough:
125 g Mix C - Mix Pâtisserie
125 g butter at room temperature
60 g honey
1/2 tsp xanthan gum
150 g ground almonds
1/4 package baking powder
1/4 tsp cinnamon
For the decoration:
chocolate icing
colorful sprinkles


  • Put the butter and honey in a mixing bowl and beat until creamy using an electric handmixer.
  • Mix the sieved flour, xanthan gum and the baking powder and add to the butter-honey-mixture together with the remaining ingredients.
  • Wrap the dough in cling film and put in the refrigerator for approx. 3 hours.
  • Preheat the oven to 175°C and line a baking tray with baking paper.
  • Dust the work surface with flour, knead the dough with your hands and roll out using a rolling pin.
  • Cut out heart shapes and bake for approx. 6 – 8 minutes until golden.
  • Cool.
  • Melt the chocolate glaze in a bain-marie and half dip the hearts in the glaze.
  • Allow the biscuits to dry and store in a biscuit tin.
  • Allergene_Egg
  • like
  • save