Cookie Heart

A recipe that I do and I do for years and that always collects a huge success, of those that you guard with a pinch of jealousy because it has become part of your kitchen, handwritten in your cookbook, the one where there are only a few affectionate, to which you can remember when You can’t go wrong. You are! These are delicious biscuits that have accompanied many of my parties, many anniversaries and even some rainy afternoon. I’m sure they’il accompany you, too. They are perfect as a base for this delicious dessert or triple the dose and make lots of cookies!

Cookie Heart

Heart-shaped cookie cutters 10 cm

Course Sweets
Kitchen Gluten free, Italian, Vegan, without yeast
Preparation 25 minutes
Cooking 15 minutes
Resting time 2 hours
Total time 40 minutes


For the biscuit:

  • 50 g Whole wheat flour or whole wheat flour
  • 20 g Whole buckwheat flour or whole wheat flour
  • 20 g Potato starch
  • 50 g Soybean butter or vegetable margarine
  • a pinch Salt up
  • ¼ berry Vanilla seeds
  • 20 g Brown cane sugar

For the mousse:

  • 100 g Dark chocolate 70%
  • 100 g Transparent apple juice

To decorate:

  • Dried fruits
  • Berries


  1. To prepare the pastry, place the flour and the flour in a bowl, then add the butter in pieces.
  2. Stir and knead with your hands until you get a sandy mixture.
  3. Add salt, vanilla and sugar and knead briefly with your hands until you get a dough.
  4. Wrap it in the film and put it in the fridge for at least 2 hours.
  5. After resting, roll out the pastry, directly on parchment paper, to a thickness of ½ cm (not too thin) and get the biscuits with the heart mold.
  6. Put the biscuits on a baking sheet and bake at 170 ° C for about 15 minutes.
  7. Remove from the oven and let it cool.
  8. Meanwhile, prepare the mousse, putting the chopped chocolate and apple juice in a bowl; melt in microwave or bain-marie.
  9. Fill a larger bowl of cold water and ice and place the bowl with melted chocolate inside.
  10. With an electric whisk, blend for about 5 minutes; you will see that a little at a time the liquid will thicken until it becomes foamy.
  11. Put the mousse in a pastry bag, make some tufts until covering the surface of the biscuits and garnish with the fruit.
  12. You can serve them right away but in my opinion, they are even better the next day!


It is important that the biscuits are not too thin and that they do not cook too much or they will be hard to break with a fork!

I used the recipe for these cookies at the opening of a shop and I flavored them with ginger; you can also add what you like best!

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