Valentine Pink Heart Cookies
These heart centered Valentine Pink Heart Cookies are the sweetest way to show you valentine’s your love and appreciation!
Servings: 15 cookies
Ingredients
- 2 cups +2 tbsp almond flour
- 1/4 cup maple syrup
- 1/4 tsp almond extract
- 2 tbsp unsalted butter, softened
- 1 pinch sea salt
- 1 small beet, sliced
Instructions
- Wash and slice beet as thinly as possible (use a short knife or mandolin slicer). Place it in a small sauce pan with 1/4 cup water, cover and cook on low for 12-15 minutes or until the water is dark red (just like the beet!). Uncover and let it cool completely.
- In a medium bowl add the two cups of almond flour, maple, almond extract, softened butter and sea salt. Mix well until combined. Divide the dough into two equal halves. Wrap one half with plastic and refrigerate for 15 minutes.
- Meanwhile add 2 tbsp of the beet concentrate/ juice and remaining 2 tbsp of almond flour into the other half of the dough. Mix until the color is uniform. Wrap this second half of the dough with plastic and refrigerated.
- Pre-heat oven to 350F degrees. Take the yellow batter out of the fridge and roll it out to about 1/4 inch thick. If the dough is sticking to the surface you may use a little flour (if GF intolerance be sure to use the appropriate flour). Cut into circle and heart shapes. Feel free to mix and match (round yellow dough - pink heart, round pink with yellow heart, as well as some loose pink and yellow hearts). Repeat with the pink dough. Insert the opposite color heart into the circle before baking. Transfer to a baking sheet lined with parchment paper.
- Bake for 9-10 minutes. Remove from oven and allow it to cool completely before storing.
Notes
I used this cookie cutter set from Amazon (affiliate link). I used the smallest of the round shape and the smallest heart.