- container with a spout
- cooking spoon
Preheat oven to 180°C/350°F. Add milk and honey to a saucepan and bring to a simmer on low heat. Then, transfer to a container with a spout.
- 300 g all-purpose flour
- 150 g almonds
- 15 g baking powder
- 3 tbsp cocoa powder
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp clove
- ½ tsp nutmeg
In a large bowl, mix flour, ground almonds, baking powder, cocoa powder, cinnamon, ginger, clove, nutmeg, and a pinch of salt.
- 150 g butter
- 120 g brown sugar
- standing mixer or hand mixer
In a standing mixer or with a hand mixer, beat soft butter and brown sugar until pale and foamy.
Now beat in eggs adding one at a time until fully incorporated.
Alternating, add dry ingredients and warm milk mixture to the butter mixture. Continue to beat until fully combined.
- baking pan
- rubber spatula
Transfer batter to a greased baking pan. Spread evenly and gently knock pan on work surface to release air bubbles. Bake in a preheated oven at 180°C/350°F for approx. 25 min. until a toothpick inserted comes out clean. Set aside to cool.
- 150 g chocolate
- 100 ml heavy cream
- large bowl
- cutting board
In the meantime, roughly chop chocolate and transfer to a large bowl. In a saucepan, heat heavy cream on low heat and bring to a simmer.
Pour hot heavy cream over chocolate. Whisk together until chocolate is melted and smooth. Allow to cool for approx. 5 – 10 min.
Use a heart-shaped cookie cutter to cut out cookies. Transfer to a cake rack.
Place a plate underneath a cake rack to catch any excess ganache. Using a brush, spread ganache over the top of the cookies. Allow to set. Enjoy with your loved ones.