Sandy hearts with candied ginger and chocolate
6 servings
30 minutes
Sandy hearts with candied ginger and chocolate are a refined treat with notes of traditional Italian cuisine. Their delicate sandy texture gently crunches, while the combination of chocolate sweetness and the spiciness of candied ginger creates a unique flavor balance. The history of this dessert traces back to Italian cookie recipes where butter and flour form the base for various variations. The heart shape makes these cookies perfect for romantic evenings and festive tea parties. Pecan adds a nutty depth of flavor, while the caramel notes of candied ginger fill each heart with a warm aroma. They are served with coffee or dessert wines and also used as an elegant gift. These hearts are a sweet confession of love wrapped in crispy dough.
1
Preheat the oven to 180 degrees.
2
In a mixer, combine flour, starch, sugar, and salt. Add diced butter and vanilla, mixing until the mixture resembles crumbs. Add nuts and chop well. Then add chocolate chips and diced figs. Mix everything well.
- Wheat flour: 3 glasss
- Cornstarch: 7.5 tablespoons
- Sugar: 1 glass
- Salt: 0.3 teaspoon
- Butter: 360 g
- Vanilla extract: 2.3 teaspoons
- Pecan: 170 g
- Chocolate chips: 200 g
3
Transfer the dough to a bowl and shape it into one piece. Divide into 3 parts. Place 1 piece between 2 sheets of parchment and roll out to a thickness of 6 mm. Cut out small hearts with a cutter and transfer to a clean baking sheet. Repeat the same with the remaining dough.
4
Sprinkle sugar on top and bake for about 20 minutes until the cookies start to brown slightly. Cool on the tray for 5 minutes and transfer to a plate. Leave to cool.
- Sugar: 1 glass