Ingredients
Scale
Cookie Batter:
- 200 g white flour
- 150 g unsalted butter
- 80 g white sugar
- 80 g almond powder
- 1 egg yolk
- 2 tbsp water
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- ½ tsp salt
Egg Wash:
- 1 egg yolk
- 2 tbsp water
Toppings:
- 150 g white chocolate
- 12 g freeze-dried strawberry powder
- Sparkles (optional)
Instructions
- Prepare the Cookie Dough:
- In a large bowl, mix the dry ingredients: flour, almond powder, and baking powder.
- In a stand mixer or by hand, combine butter, sugar, vanilla extract, water, and egg yolk until smooth.
- Gradually add the dry mixture to the wet ingredients until a homogenous dough forms.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll & Shape:
- Divide the dough into two portions. On a lightly floured surface, roll out one portion to 3mm (about the thickness of half a penny).
- Use a 5cm (1½-inch) heart-shaped cookie cutter to cut out cookies. Transfer to a parchment-lined baking sheet.
- Apply Egg Wash:
- Mix egg yolk and water in a small bowl. Brush the mixture lightly onto the cookies.
- Bake:
- Bake cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, working in batches. Cool on a wire rack for 5-10 minutes.
- Prepare the Toppings:
- Melt white chocolate using a bain-marie or microwave at 50% power in 30-second intervals. Let it rest for 5-10 minutes.
- Crush freeze-dried strawberries into a fine powder using a mortar or by sealing them in a bag and crushing.
- Decorate:
- Spread or drizzle melted white chocolate onto each cooled cookie. Sprinkle strawberry powder on top, followed by an optional second layer of white chocolate and sparkles.
- Let the cookies set for 5-10 minutes before serving.