Nothing says I love you like a giant cookie 😀 The recipe for this one is actually based on some nut-based Christmas cookies I made recently. The egg white and honey combined with the nuts makes for a cohesive but chewy cookie. The flavors are wonderful, combining spices, tart apricot jam, nuts, and cocoa. Happy Valentine’s Day!
1 egg white
3/4 cup (100 g) powdered sugar
1 1/2-2 cups (225 g) ground nuts
2 tablespoons honey
1 teaspoon vanilla extract
1 tablespoon cocoa powder
1 1/2 teaspoons cinnamon
1/4 teaspoon each of allspice, cloves, ginger, nutmeg
zest of one orange
apricot jam (about 3/4 cup)
2 oz. (~50 g) melting chocolate
Preheat oven to 350 F. Beat egg white and powdered sugar until stiff peaks form. Then add the honey and vanilla and combine.
Grind nuts in a food processor, or use purchased nut flour. The ground nuts do not have to be as fine as flour. In a bowl, combine nuts and spices.
Mix wet and dry ingredients. Then turn dough onto a lined baking sheet and form into a heart shape. The dough should be evenly spread out, about 1/2 inch or 1 cm.
Bake heart cookie for 10-15 minutes, taking care the edges don’t brown too much.
While the cookie is still hot, spread the apricot jam on top.
Using a water bath or microwave, melt the chocolate. Drizzle or spread as desired.
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