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🍰 Raspberry Hearts

513 kcal · 30 min · 4 servings

Ingredients

• raspberries, fresh 100 g
• butter 125 g
• sugar 125 g
• eggs 2 pcs
• wheat flour, Type 405 380 g
• baking powder 1 tsp
• powdered sugar 250 g
• sugar pearls 25 g

Instructions

1. 1. Thoroughly rinse the raspberries under running water.
2. 2. Remove any damaged berries and cut the remaining raspberries in half.
3. 3. Place half of the raspberries, along with the butter and sugar, into a bowl.
4. 4. Beat the mixture until creamy using a hand mixer with beaters.
5. 5. Stir in the eggs one by one.
6. 6. Add the flour and baking powder in portions.
7. 7. Knead everything into a smooth dough.
8. 8. Let the dough rest in the refrigerator for about 1 hour.
9. 9. Preheat the oven to 175 °C with top and bottom heat.
10. 10. Sprinkle some flour on a work surface.
11. 11. Roll out the dough to a thickness of about 4 mm.
12. 12. Cut or stamp heart shapes out of the dough.
13. 13. Place the hearts on a baking sheet lined with baking paper.
14. 14. Bake the hearts for about 12 minutes until golden brown.
15. 15. Puree the remaining raspberries finely in a tall container.
16. 16. Pass the puree through a sieve to remove the seeds.
17. 17. Mix the raspberry juice with powdered sugar.
18. 18. Let the baked hearts cool down completely.
19. 19. Brush the cooled hearts with the sugar glaze.
20. 20. Decorate the hearts with sugar pearls.
21. 21. Serve the raspberry hearts and enjoy.

Nutrition per serving

• kcal: 513
• Protein: 7 g · Fett/Fat: 26 g · Carbs: 64 g