Chocolate Hearts

Name: Chocolate Hearts
Cuisine: Chinese
Ingredients: 5 ounces Good-quality dark chocolate (chopped); 2 cups Fine almond flour or almond meal ((about 8 ounces), ground blanched almonds); ¾ cup Sugar (for the dough; reserve some for dusting the rolled dough); 3 tablespoons Kirsch (cherry brandy); 2 tablespoons Water (can be increased to 3 tablespoons if needed)

A flourless, butter-free, no-bake Swiss cookie formed into hearts with almond flour, chocolate, and cherry brandy.

Varies

Easy

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Ingredients

Good-quality dark chocolate (chopped) 5 ounces

Fine almond flour or almond meal ((about 8 ounces), ground blanched almonds) 2 cups

Sugar (for the dough; reserve some for dusting the rolled dough) ¾ cup

Kirsch (cherry brandy) 3 tablespoons

Water (can be increased to 3 tablespoons if needed) 2 tablespoons

Instructions

Make the dough

Place the chocolate in a food processor and pulse until finely ground. Add the almond flour and ¾ cup sugar and pulse a few times to combine. Add the kirsch and 2 tablespoons water and pulse until the dough begins to come together. If it's too dry, add up to 1 more tablespoon water. When you squeeze the dough, it should hold together.

Shape

Sprinkle sugar on a clean work surface. Working with half the dough at a time, place it on the sugar and roll out to about ⅓ inch thick. (If the rolling pin sticks to the dough, sprinkle a little sugar on the dough.) Using cookie cutters, cut out heart shapes. Use a thin metal spatula to transfer them to a baking rack. Reroll the remaining dough and scraps.