140g plain flour
60g ground almonds
100g caster sugar
2 egg yolks
Teaspoon vanilla extract
Half jar good raspberry jam
Non stick baking parchment paper
Prep to Cook: Mixing bowl, knife, basin, heart shaped cutter. Flat baking tray, sieve, icing sugar shaker.
Prep: 1. Prep the biscuit:
Turn oven on 150C or Gas Mark 3
In a processor or by hand rub the fat into the flour and ground almonds
Stir in the caster sugar
Separate the egg yolks from the whites ( keep the whites for meringues)
Mix the yolks with the vanilla extract
Add to the flour mix and stir until the biscuit dough is formed
Chill the dough for a few minutes
2. Prep the oven and baking trays
Cut some baking parchment to fit a flat baking tray
Select a cutter about 10cm and a second cutter that fits into this to make a centre shape
Lay out some cling film on the table top
Put the biscuit dough on the cling film and cover with a second piece of film
Roll out thinly using the film to prevent the biscuit dough sticking
Cut circles and lay on one baking tray
Cut a matching set of circles and place on second baking tray
Use the small cutter to take out a shape from the top biscuit
Keep re-rolling the dough and making the two layers of the biscuits
Cook gently until the biscuits are crisp
Allow about 12 – 15 minutes
3. Prep the layers:
Cool the biscuits
Stir the raspberry jam to make it soft and spreadable
To serve them – cover the base with a thin layer of raspberry jam
4: Prep to use:
Sieve icing sugar over the biscuits with the hole
Place this biscuit over the jam.
Italian heart biscuits layer up with jam and can be served with coffee when you want to impress or use them as a dessert when you add some fresh raspberries. They are special.
Change the shape of the cut out as you want and also try different jam or lemon curd
Cooks Know How: This recipe requires skill. When you make the biscuit dough and roll it thinly it is tricky to handle. When you cook the biscuits they are crisp and light and may even snap! However, the thinner you roll them the better they are to eat so it is worth persevering. All in all the layering is fiddly; make sure you get the jam right up to the edge of the base biscuit but not dribbling over the edge. The final dusting of the top biscuit with icing sugar is carried out over a cooling tray and the sugared biscuit lifted carefully into position. Serve them on a beautiful plate and get your own reward in just looking at them. The attention to detail is worth it. Well done, try them again.
These can be made mini with a circular base and top and a cut-out using any cutter shape from teddy bear to ducks! You can also change the jam layer with the season, such as strawberry jam biscuits with fresh English strawberries in June – make Wimbledon come to you!