Apricot and nut hearts

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1.

Knead 250 g flour, fat in pieces, 60 g sweetness, 1 egg and salt to form a smooth dough. Cover and chill for approx. 1 hour

2.

Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm. Cut out 40 large (approx. 5 x 5 cm) and 40 small hearts (approx. 4 x 4 cm)

3.

Place hearts on 2-3 baking sheets lined with baking paper. Whisk egg yolks and 1-2 tbsp 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

4.

Warm up the jam. Finely chop the nuts and stir in. Put about 1/4 tsp on each of the large hearts. Put little hearts on it. Let cool down. Dust with 3 g of sweetness