Almond Hearts

To welcome the Chinese Spring Festival, or Chinese Lunar New Year, or the year of Rabbit, which falls on Thursday, February 03, 2011, and to make me feel like I am in the holiday spirit, I have baked some cookies. So here I wish you, my dear friends, Gung Hei Fat Choy! 岁岁平安! 年年有余！兔年行大运！

• 250 g Butter, at room temperature
• 100 g Confectioners sugar, sifted
• 2 Egg yolk
• 300 g Pastry flour
• 150 g Whole almonds, roasted and ground
• 1/2 tsp Ground cinnamon
• 50 g Blanched almonds

1. Cut the softened butter into smaller pieces and place them in a mixing bowl. Sift in icing sugar. Beat on the low speed to blend the butter into the sugar. Increase the speed and mix for about 1 minute until creamy and smooth. Beat in one egg yolk until blended.
2. Whisk together the pastry flour, ground almond and cinnamon. Add the flour mixture into the creamed butter. Mix until it comes together. Wrap the dough with a plastic film and chill for 1 hour.
3. Prepare two baking trays with parchment paper. Preheat the oven to 200C/400F. Remove the dough from the fridge. Roll the dough out to a thickness of 5mm. Use a heart-shaped cookie cutter about 5 cm in diameter, cut out about 50 cookies.
4. Place them on the prepared baking trays. Beat the remaining egg yolk and brush the top of cookies. Top each cookie with one blanched almond. Bake for about 12 minutes. Remove and cool on racks.