Shortcrust-pastry heart-shaped biscuits

for 40 pieces


400 g flour
100 g powdered sugar
1 pinch salt
200 g butter
2 eggs (size M)
50 g dark chocolate 50 g white chocolate
50 g candied orange peel
200 g Darbo all natural strawberry jam (extra)
50 g chopped almond kernels
Flour for the work Surface

Cling film
Baking paper

for 40 pieces


First mix the flour, powdered sugar, salt, butter pieces and eggs with the dough hooks of the hand mixer. Then use your hands to quickly work into an even dough. Form balls from the dough, wrap in foil, and let cool for about 30 minutes.

In the meantime, finely chop the dark and white chocolate separately. Also finely chop the candied orange peel as well. Stir half of Darbo all natural strawberry jam (extra) to a short smoothness. Halve the dough. Roll out half of the dough on the flour covered work surface to make a rectangle (28 x 40 cm). Spread half of the Darbo all natural strawberry jam (extra) onto the dough. Spread the white chocolate and almonds evenly over the dough. Roll lengthwise towards the middle so that 2 rolls of the equal thickness are formed. Cut these rolls into approx. twenty 1-cm thick slices. Then put the biscuits on a baking tray lined with baking paper into a pre-heated oven and bake (electric oven: 200° C/ circulating air: 175° C/ gas: see manufacturer’s instructions).

In the meantime, roll out the remaining dough to achieve the same thickness and spread with the remaining Darbo all natural strawberry jam (extra). Garnish on top with dark chocolate and candied orange peel. Roll up the dough, cut into slices, and shape into hearts.

Remove the biscuits from the oven, carefully place them on a cake rack and let cool. Place the unbaked biscuits on a baking tray lined with baking paper and bake at the same temperature for about 15 minutes. Remove them from the oven and let them cool down on a cake rack.


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