Apricot and nut hearts (diabetics)

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1.

Knead 250 g flour, fat in pieces, 60 g diabetic sweetness, 1 egg and salt to form a smooth dough. Cover and chill for about 1 hour. Roll out the dough about 3 mm thick on a lightly floured work surface. Cut out 40 large (approx. 5 x 5 cm) and 40 small hearts (approx. 4 x 4 cm). Place hearts on 2-3 baking sheets lined with parchment paper. Whisk egg yolks and 1-2 tablespoons of water. Spread it on small hearts. Bake all hearts in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 8-10 minutes. Let cool down. Warm up the jam. Finely chop the nuts and stir in. Put about 1/4 teaspoon on each of the large hearts. Put little hearts on it. Let cool down. Dust with 3 g of sweetness

2.

Wait approx. 2 hours. / 1/2 BE