Delicious Appetizers with Sparkling Wine, Champagne and Cocktails

Grind the nuts finely in an almond grinder or food processor. Put the nuts, flour, a little salt, powdered sugar and butter in a large enough bowl. Add the yolks and knead everything together at the beginning with the dough hook of the mixer, then with your hands to a smooth dough. Shape the dough into a ball and refrigerate for 30 minutes wrapped in plastic wrap.

Roll out the dough in batches on a lightly floured surface until two millimeters thin and cut out large hearts.

Cut out small hearts from half of the hearts.

Place the hearts on a baking sheet lined with parchment paper. Place the baking tray in the oven heated to 200 degrees, convection oven 170 degrees, gas mark 3 and bake the hearts for ten to twelve minutes.

Warm the raspberry jelly slightly and brush the back of the large hearts with it. Assemble the hearts and perhaps dust with powdered sugar.

The hearts turn out exceptionally well if you place the large hearts on the baking sheet and only then cut out the small hearts from the center on the baking sheet.

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