Ingredients
| 400 g NOMIX gluten-free flour |
| 20 g fine corn flour |
| 100 g coconut flour |
| 100g butter (plant fat) |
| 80 g powdered sugar (incl. vanilla) |
| 1 yolk |
| decorate with hazelnuts |
How to prepare
Knead the ingredients well and let stand in cold (for at least 1 hour). Roll the dough flat (3 mm) and cut out the heart cookies. Slice each coconut in half and press one half gently into the centre of each heart. Bake at 170 °C until slightly pink.
