Sweet, nutty, and playfully charming, Almond Heart Cookies are the little showstoppers your dessert table needs all year, not just on Valentine’s Day! Each bite is laced with buttery richness, a hint of almond, and the joyful burst of jam that peeks through their signature heart shape. Whether you’re baking for a loved one, for a festive gathering, or just to treat yourself, these cookies look as stunning as they taste—and they’re surprisingly easy to pull off at home. Trust me, there’s something truly special about assembling them and dusting that final snowy layer of powdered sugar!
Ingredients You’ll Need
This recipe keeps things classic and straightforward, using pantry staples that join forces to create the signature taste and texture of Almond Heart Cookies. Every ingredient pulls its weight—think rich butter for melt-in-your-mouth tenderness, delicate almond for that nutty aroma, and bright jam for a pop of color and flavor.
- Unsalted butter (1 cup, softened): The backbone of any great cookie, lending richness and a tender crumb.
- Granulated sugar (3/4 cup): Provides balanced sweetness and helps the cookies achieve that perfect golden hue.
- Large egg (1): Binds everything together and adds a lovely, subtle richness.
- Vanilla extract (1 teaspoon): Rounds out the flavors with its warm, familiar notes.
- Almond extract (1/2 teaspoon): Delivers a delightful nutty aroma that’s the hallmark of Almond Heart Cookies.
- All-purpose flour (2 1/2 cups): Gives the dough structure, while keeping the cookies tender.
- Baking powder (1/2 teaspoon): Ensures the cookies bake up light and just ever-so-slightly puffy.
- Salt (1/4 teaspoon): Enhances all the flavors and keeps the sweetness perfectly balanced.
- Finely ground almonds (1/3 cup): Adds texture and depth—feel free to use almond flour if you have it!
- Raspberry jam or cherry preserves (1/4 cup): For that beautiful ruby-red center and tart contrast.
- Powdered sugar, for dusting: The finishing touch that turns these cookies into little edible jewels.
How to Make Almond Heart Cookies
Step 1: Cream the Butter and Sugar
Start by beating together your softened butter and granulated sugar in a large mixing bowl until the mixture is light and fluffy—this usually takes about 2 minutes with an electric mixer. This step is crucial for getting that airy, delicate base that Almond Heart Cookies are known for.
Step 2: Add Egg and Flavorings
Crack in the egg, pour in the vanilla extract, and don’t forget the almond extract. Beat everything together until the mixture looks creamy and all the ingredients are well incorporated. Don’t skip the almond extract, as it truly brings out the signature flavor of the cookies.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and those finely ground almonds. The almonds not only add nuttiness but also create a beautiful, slightly crumbly texture. Mixing the dry ingredients beforehand ensures they’re evenly distributed in your dough.
Step 4: Make the Dough
Gradually add the dry ingredients to the wet mixture, stirring or mixing on low speed until a cohesive dough forms. The dough may be soft initially, but shaping it into two discs and wrapping them up helps manage it later on. Once split and wrapped in plastic, pop both discs into the refrigerator to chill for at least one hour—this step makes rolling and cutting so much easier!
Step 5: Roll and Cut Your Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of chilled dough at a time to about 1/8-inch thickness. Use a heart-shaped cutter to cut out your cookies. For half of them, use a smaller heart-shaped cutter to make a window in the center. This step is honestly a lot of fun—feel free to get creative or even involve kids!
Step 6: Bake to Perfection
Carefully transfer your cookies to the prepared baking sheets. Bake for 8 to 10 minutes, just until the edges are barely golden (you don’t want them too brown). Keep an eye on them, as all ovens run a little differently. Once done, let your cookies cool completely—this helps with assembly and prevents melting the jam.
Step 7: Assemble Almond Heart Cookies
Take a whole heart cookie, spread a little bit of raspberry or cherry jam in the center, then gently sandwich a cut-out cookie on top. Give the top a generous shower of powdered sugar—it’s the crowning touch that makes these Almond Heart Cookies very hard to resist!
How to Serve Almond Heart Cookies
Garnishes
A dusting of powdered sugar is the classic finish for Almond Heart Cookies, but you can also add a pinch of finely chopped pistachios or a few dried rose petals for a touch of elegance. If you love a glossy look, a tiny brush of warmed apricot glaze on top will give your cookies beautiful shine and extra flavor.
Side Dishes
Serve Almond Heart Cookies alongside a pot of black tea, a frothy cappuccino, or even a glass of cold almond milk for a nutty twist. On a dessert platter, they pair beautifully with fresh berries, lemon bars, or dark chocolate squares to balance sweetness and create a festive cookie spread.
Creative Ways to Present
For a special occasion, stack a handful of Almond Heart Cookies in a clear cellophane bag and tie with a ribbon for a thoughtful edible gift. On the holiday table, arrange them in neat rows or spiral them out on a cake stand with fresh flowers. For the ultimate wow-factor, nestle them in paper cupcake liners and serve as a dainty dessert course at brunch or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Keep your assembled Almond Heart Cookies in an airtight container at room temperature for up to 3 days. To maintain their delightful texture, place a piece of parchment between layers to prevent sticking and sogginess from the jam.
Freezing
These cookies freeze exceptionally well! After assembling, layer them with parchment and store in a freezer-safe container or bag for up to 1 month. To freeze the dough, simply wrap the chilled discs tightly and thaw overnight in the fridge before rolling and baking fresh cookies as needed.
Reheating
If you’ve frozen baked cookies, let them come to room temperature on the counter. For a just-baked feel, you can warm them in a 275°F (135°C) oven for 2 to 3 minutes—just be careful not to overheat and melt the jam filling.
FAQs
Can I use other nut flours instead of ground almonds?
Absolutely! Finely ground hazelnuts or pistachios can be delicious substitutes, offering a slightly different but equally lovely flavor and texture in Almond Heart Cookies.
What if I don’t have a heart-shaped cookie cutter?
No worries! You can use any shape you have on hand—stars, circles, flowers, or simple rounds make great alternatives, though the classic heart shapes really shine for Almond Heart Cookies.
Is it possible to make these cookies gluten free?
You sure can. Swap the all-purpose flour for a 1-to-1 gluten free baking flour blend. Just check that your baking powder is gluten free and expect a slightly more delicate texture in your Almond Heart Cookies.
Which other jams work besides raspberry or cherry?
Try strawberry, blackberry, or even apricot jam for a tasty variation! Just aim for a jam with vibrant color and a bit of tartness to balance the sweet cookie shells.
Can I skip the almond extract?
If you’re not a fan of almond, feel free to replace the extract with more vanilla. Your cookies will still be lovely, though they’ll be missing that signature Almond Heart Cookies aroma!
Final Thoughts
There’s nothing quite like the joy of baking Almond Heart Cookies at home—they’re charming, impossibly tasty, and make every day feel just a bit more special. Gather your ingredients, invite a friend or two, and bake up a batch you’ll want to share (but may want to keep all to yourself!).
Print
Almond Heart Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 sandwich cookies 1x
- Diet: Vegetarian
Description
These Almond Heart Cookies are a delightful treat perfect for Valentine’s Day or any special occasion. These buttery sandwich cookies filled with raspberry jam are not only visually charming but also delicious.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup finely ground almonds
Filling and Dusting:
- 1/4 cup raspberry jam or cherry preserves
- Powdered sugar for dusting
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat and Roll: Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Cut Out Shapes: Using a heart-shaped cookie cutter, cut out cookies. For half of the cookies, use a smaller heart cutter to cut out the center.
- Bake: Transfer all cookies to prepared baking sheets. Bake for 8–10 minutes until edges are just beginning to turn golden. Cool completely.
- Assemble: Spread jam on whole heart cookies, then sandwich with cut-out cookies. Dust with powdered sugar before serving.
Notes
- You can substitute almond extract with more vanilla if preferred.
- Use any red jam of your choice—raspberry and cherry work best.
- These cookies freeze well for up to 1 month.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 140
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
