Preheat oven to 170°C/150°fan/Gas 3 and line a baking sheet with baking paper. In a bowl, cream butter, sugar and vanilla with an electric whisk. Sift over flour and cocoa, stir in ground almonds and mix to crumbs. Stir in yolk and mix to a soft dough. Spread out to a 20cm (8in) square on lined baking sheet.
Bake for 20 minutes. Cool on the baking paper on a wire rack. Slide paper onto a board and cut out heart shapes using a 5cm (2in) cutter. Transfer to a wire rack.
Spoon chocolate into a paper piping bag, pipe zig-zags over hearts or ice a stripe of chocolate across each heart. Sprinkle with crushed raspberries and heart sprinkles; leave to set. Dust with icing sugar to serve. Keeps for 2 days in an airtight container.
Use crushed crystallised rose petals or violets instead of raspberries, if you like.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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