Iced almond hearts recipe - Telegraph 200g plain flour, sifted, plus more to dust 75g blanched almonds, finely ground 200g cold, salted butter, cut into small pieces 1-2 egg whites 150g icing sugar red food colouring Mix the sugar, flour and almonds in a bowl. Rub in the butter with your fingers until coarse crumbs are formed. Work in the egg with your fingers until you get an even dough. Wrap in clingfilm and leave to rest in the fridge for one hour. When ready to bake, preheat the oven to 200C/gas mark 6. Roll out the dough on a lightly floured surface and cut out hearts. Make a hole in each, to hang them up. Place them on a baking tray lined with baking parchment. Bake for five minutes, then cool on a wire rack. Mix the egg whites and icing sugar, add the food colour and decorate the cookies. Hang up, or store in an airtight tin for up to three weeks.