These Viennese Lemon Valentines Cookies are a European cookie that are a cinch to make using the food processor. They are a delightfully chewy cookie equally fantastic plain or glazed. A few ingredients, a quick turn in the processor and the dough is ready to be rolled and cut into shapes. These are a natural for Valentines Day, although they could be cut into any shape. Naturally gluten free, the cookies use almond flour.
In keeping with the holiday, they are a perfect vehicle for using the Painted Cookie technique which I have used below. The cookies can be finished with an elegant, sleek white glaze or fancied up with sanding sugar (below).
Let’s face it – all cookies are good but there are definite differences between European and American Cookies.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
Some other cut European cookies you’re sure to enjoy include: Serbian Walnut Cookies, Sable Breton, Baci di Dama, and the fabulous Murbteig Pastry.
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How do American and European Cookie Differ?
While American cookies can have an ingredient list that is daunting, European cookies generally have fewer ingredients but they are manipulated a hundred different ways. The cookies usually contain butter, flour, egg yolk as opposed to whole eggs, and flavoring. Leavening such as baking powder and baking soda are rarely used favoring baker’s ammonium instead if using anything at all. Almonds, pistachios, walnuts and hazelnuts are used but peanuts and pecans will be found in American cookies as they are indigenous to the Americas.
Almond paste is a popular ingredient and is instantly recognizable. European cookies often feature a lot of ground nuts. Salt, while a staple in American cookies, is not used in most European Cookies.
Why You’ll Love This European Cookie
- Only a few ingredients are needed.
- It’s super easy to make.
- These few ingredients pack a wallop of taste.
- They ship really well.
- The Viennese Lemon Hearts keep well in an airtight container, actually getting better as they sit.
Recipe Ingredients
Cookie Ingredients
FRONT ROW: Lemon Zest, egg yolks and almond extract
BACK ROW: Finely ground almond flour, granulated sugar
Lemon Glaze
FRONT ROW: Lemon Juice, red gel food coloring
BACK ROW: Powdered sugar
Be sure to see the recipe card below for the full ingredients & instructions.
Recipe FAQS
If the almonds are combined with the sugar and processed until they are powdered or at the very least very finely ground, they can. However a better texture will be had with almond flour as the processor cannot get them that fine.
Rolling cookie doughs between waxed paper makes it easy to control the dough. Soft cookie doughs are difficult to manage on a floured work surface. By rolling between waxed paper, the cookies can be transferred, still on the waxed paper, to a baking sheet and quickly chilled to continue.
Interestingly enough, it doesn’t impart much of a flavor. The flour uses blanched almonds which are rather neutral in flavor.
Storage
These cookies last a long time stored in an airtight tin. Even if they are over baked, glazing them will soften the cookie after a day in storage. The unbaked cookies freeze well – just add a couple of minutes more when baking.
Expert Tips
- Roll the cookies between waxed paper. See my post on Cut Out Cookies Using the Waxed Paper Technique for more in depth information.
- This dough is rather sticky and that is how it should be. Do not add extra almond flour. Reroll the scraps as necessary.
- I used a 2 heart cutter for the cookies.
- The cookies should not be over baked or they will be hard. Still good but better a bit softer.
- Storing these for a couple of days makes them even better.
A Few Other European Cookies to Enjoy
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Viennese Lemon Valentines Cookies
These Viennese Lemon Valentines Cookies are a European cookie that are a cinch to make using the food processor. They are a delightfully chewy cookie equally fantastic plain or glazed.
Ingredients
Heart Shaped Cookie Ingredients
Instructions
Heart Shaped Cookies
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For a detailed tutorial on how to make rolling cookies between waxed paper and why I prefer the paper as well as glazing the cookies, please see my posts Cut Out Cookies Using the Waxed Paper Technique and Painted Cookies.
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Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
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Zest the lemon using a microplaner for best results. Set aside.
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Place the almond flour in the processor and pulse several times to make sure there are no lumps.
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Add the granulated sugar and lemon zest. Process briefly to mix.
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Add the egg yolks and almond extract. Process until thoroughly mixed. The dough will not ball up.
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Remove it from the processor and shape it into a flat round.
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Place it between two large pieces of waxed paper. Indent the dough several times with a rolling pin to make it easier to roll out,. Roll out about ¼” thick. Turn the waxed paper with the dough over several times to straighten the paper if it wrinkled. Cut the cookies out and place them on parchment lined baking sheets. Re-roll the scraps as necessary.
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Bake for 9 to 11 minutes just until barely browned on the edges. Cool completely before glazing.
Glazing the Cookies
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Sift the powdered sugar to remove any lumps. Add the lemon juice and stir to combine. Stir somewhat gently to reduce the air bubbles. Divide the mixture in half.
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Add the food coloring around the edges of the bowl and in the middle. Swirl the food coloring around until it looks marbelized. See the photos.
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Hold a cookie by the edges and dip the top only into the glaze. Hold it above the bowl and let the most of the excess drip back into the bowl. Place on parchment paper to dry. Move around the bowl from time to time for the most interesting finishes.
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When the bowl of glaze you are using becomes one color or the swirling is no longer evident, repeat with the second bowl of glaze.
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Dry the cookies until the glaze is completely set. This can take several or more hours. Do not rush it.
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When the glaze is dry and set, they can be stored in an airtight container almost indefinitely.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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Roll the cookies between waxed paper. See my post on Cut Out Cookies Using the Waxed Paper Technique and Painted Cookies for more in depth information.
This dough is rather sticky and that is how it should be. Do not add extra almond flour. Reroll the scraps as necessary.
I used a 2” heart cutter for the cookies.
The cookies should not be over baked or they will be hard. Still good but better a bit softer. If glazing them, the glaze will soften them if they have been over baked.
Storing these for a couple of days makes them even better.
Nutrition
Serving: 36cookiesCalories: 68kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 15mgSodium: 1mgPotassium: 7mgFiber: 1gSugar: 9gVitamin A: 21IUVitamin C: 2mgCalcium: 13mgIron: 0.2mg
