ALMOND RASPBERRY HEARTS

Preheat your oven to 180 deg C . In the bowl of your electric mixer using the dough hook mix together 4 beaten egg yolks , a pinch of salt ,200gm of ground almond meal, 200gm of icing sugar , 250 gm of softened butter/ marg and finally 400gm of plain flour . Mix until a smooth dough is formed . Wrap the dough in cling wrap and place in the refrigerator for 45 minutes . Then turnout the dough on a lightly floured bench and gently roll out to 3 mm thickness . Using a heart shaped biscuit cutter , cut out 20 large hearts and place on a lined baking tray . Now using a smaller biscuit cutter, cut out smaller hearts from the other 10 hearts. Bake the whole heart shapes and the hollowed out out heart shapes in the preheated oven on separate lined baking trays . Bake each tray on the middle rack for 10 minutes , remove and allow to cool . Now gently heat 225gm of raspberry jam and spread one side of each whole heart shaped biscuit . Join together a complete heart shape biscuit and one with the heart cut out . Then dust with icing sugar ...