Sweetheart Biscuits

Sweetheart Biscuits

Sweetheart Biscuits


If you fancy rustling up a delcious home-made treat for your loved one this Valentine's Day, why not try these pretty iced cookies. 


These gorgeous, lighter-than-air biscuits are made with ground almonds and have a lovely short and buttery taste. I have adapted this recipe from the class French recipe, Diamant Sable. Instead of forming the dough into a log and slicing into rounds, the dough is rolled out between layers of greaseproof paper and stamped with the Tala circula pastry cutter. The smallest Tala heart cutter is used a a guide for decorating the biscuits later on.


It takes minutes to make the dough, but do set aside an extra couple of hours because the dough will need to be chilled until firm.



Makes 25-30 cookies


Preparation time: 20 minutes

Chilling time: 2 hours

Decorating time: 1 to 2 hours



2 large mixing bowls


Silicone head spatula

Rolling pin

Tala circular pastry cutter

Tala Performance bakeware baking sheet

Tala heart-shape cutter set (smallest cutter)

Rolling pin

Pastry brush

Mini plastic rolling pin

Icing sugar shaker

Piping bag

Small writing tip: size 1 or 2 (and 4, optional)

Greaseproof paper

Plastic food wrap



250g margerine/softened butter

100g icing sugar

25ml milk

75g ground almonds

75g cornflour

230g plain flour


1kg ready-to roll icing

royal icing

food colourings: pink, red, yellow, plue, purple



  1. Place the flours and ground almonds in a mixing bowl and whisk them together so they are thoroughly combined and any lumps are dispersed.
  2. Cream the margerine and icing sugar in the other mixing bowl and add the milk in stages mixing until the mixture is smooth.
  3. Using the silicone head spatula, mix the dry ingredients into the wet until the mixture combines. Try not to overwork the dough.
  4. Spread a large piece of food wrap onto the work top, empty the bowl onto the wrap, roll the dough into a ball and refrigerate for a couple of hours or over night.
  5. Turn the oven to 180 degrees Centigrade (356 degrees Fahrenheit), then cut the mixture into half (to make it easier to handle) and roll out between two pieces of greaseproof paper to a thickness of about 4-5mm.
  6. Use the circular pastry cutter to stamp out circles and space them out on a lined baking tray.
  7. Bake for 9-11 minutes until the tops start to turn golden brown. Allow the biscuits to cool on the tray, or transfer to a cooling rack if you need to re-use the tray.
  8. While the biscuits are baking, colour the ready-to-roll icing by kneading in the colours of your choice. Wrap the icing in food wrap until you  are ready to use it to stop it from drying out. Colour a small quantity of royal icing bright red and transfer to a piping bag fitted with a large writing tip/nozzle. (Number 4 works well for this.)
  9. Dust the work surface with icing sugar, roll out the ready-to-roll icing as thin as you can, and cut out circles with the same (cleaned) cutter that you used to stamp out the biscuits. Brush the surface of the cooled biscuit with water, place an icing circle on top and smooth down with your fingers.
  10. Take the smallest heart cutter and press into the icing, leaving a heart impression in the surface of the icing. Using the impression as a guide, pipe over it to make a perfect heart! Change the piping tip to a smaller writing tip if you wish, and pipe your Valentine's message in capital letters inside the heart!
  11. Allow the icing to dry before packaging in pretty cellophane or paper bags and presenting to your love bug!





This dough also makes lovely heart-shape biscuits. Use the smallest heart cutter for cute little love hearts.

Experiment with sprinkles! You can push sprinkles into the sides of the cookie dough before baking, or even mix sprinkles right into the dough!

Serve with ice cream or chocolate mousse – you might want to forgo the icing if you are serving with a sweet dessert.

Use cookie cutters as a piping guide for lots of decorating projects, from large cakes to cupcakes.



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