Clean the almonds from the top of the skin. To this end, the almonds should be dipped in boiling water for 3 minutes, then discard in a colander, let cool slightly. With the help of a blender grind the almonds into powder. To separate the protein from the yolk. Oil pre-cooling. Mix the flour with slivered almonds, sugar, vanilla sugar and salt. Add the chopped small pieces of butter and egg yolk. Knead the dough. Wrap the dough in cling film and place in the refrigerator for at least 1 h.

On floured surface roll out the dough to a thickness of 0.3 cm. the Special mould to cut out dough hearts. Half of the resulting hearts carefully cut out the middle, leaving the edges a width of 0.5 cm One way to grease lightly beaten egg whites. For each whole heart put a little heart carved in the middle of the oiled side down. Lightly press so that the hearts stuck together.

Preheat oven to 175ºC. grease the Baking sheet with vegetable oil. Place the biscuits and bake for 10 mins Remove from the oven and allow to cool.

Half cold hearts to fill with strawberry jam, the other half apricot. Sprinkle cookies with powdered sugar. Tip: it is convenient to use the jam in a soft pack with dispenser – you can quickly and accurately to decorate all the cookies.