Zitronenherzen (Lemon Hearts)
Submitted by pattiwhack
Traditional German almond cookies shaped into hearts, with a tender flourless crumb made from ground almonds, egg yolks, and lemon extract, topped with a bright lemon icing. Naturally gluten-free and irresistible.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minStraight from a German bakery tradition, these Zitronenherzen are dainty little heart-shaped cookies with a secret: there’s no wheat flour in them at all.
Ground almonds form the base, giving each cookie a rich, nutty crumb that practically dissolves on your tongue. Egg yolks and vanilla add richness, while lemon extract threads a citrus note through every bite.
A quick lemon icing brushed on while they’re still warm seals the deal.
They’re naturally gluten-free, which makes them a standout on any holiday cookie platter or afternoon tea spread.
Kitchen Tips
- Grind your almonds fine but not to a paste. A few pulses in the food processor with a tablespoon of the sugar keeps them from turning into almond butter.
- Sugar the work surface instead of flouring it, since this is a flourless dough. It keeps things from sticking and adds a subtle crunch to the edges.
- Ice them while warm so the glaze melts slightly and sets into a smooth, glossy finish as they cool.
- These keep beautifully in a tin for up to a week, layered between parchment paper.
Ingredients
Directions
Beat egg yolks, ⅔ cup sugar and vanilla until thick and lemon colored.
Stir in half the finely ground almonds, lemon extract, baking powder.
Transfer dough to well sugared surface. Knead in remaining almonds to form soft dough.
Shape into ball. Refrigerate about 1½ hrs.
Heat ove to 400.
Line baking sheet with greased wax paper.
Roll dough on lightly sugar surface ¼ in thick.
Cut out heart shaped cookies.
Bake until edges are golden 8 to 10 min. Spread icing on warm cookies.
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