Raspberry and Almond Heart Biscuits
Celebrate love and sweetness with our Raspberry and Almond Heart Biscuits. Made with a tender blend of almonds, wholesome flours, and a touch of vanilla, these heart-shaped delights are filled with fruity raspberry jam and optionally finished with a layer of chocolate ganache for extra indulgence. Perfect for Valentine’s Day gifts, afternoon treats, or a fun baking activity, these biscuits are as delightful to make as they are to enjoy. Bring a little love into your kitchen and share the joy, one heart at a time.
Ingredients
- ½ cup roasted and finely ground almonds or pre ground almonds
- ½ cup white flour
- ½ cup wholemeal flour
- ¼ tsp baking powder
- Pinch sea salt
- 2 ½ tbsp olive oil
- ¼ cup rice syrup or 1/8 cup rice and 1/8 maple for a sweeter taste
- 1 tsp vanilla extract or ½ tsp vanilla ½ tsp almond extract for a more almond flavour
- ½ cup fruit sweetned raspberry jam or flavour of your choice
Method
- Preheat the oven to 180°C.
- In a bowl, mix all the dry ingredients together.
- In a separate bowl, combine the wet ingredients, then stir them into the dry mixture.
- Bring the mixture together to form a smooth, stiff dough. Add a little water if needed.
- Divide the dough in half and roll each portion thinly between two sheets of baking parchment, about the thickness of a 5p coin. Thin layers make the biscuits easier to sandwich.
- Use cutters to shape the biscuits. Remember to cut matching amounts for the tops and bottoms.
- Carefully transfer the shapes to a lined baking tray using a palette knife.
- Gather the excess dough, roll it into a ball, and reuse.
- Bake for 6–7 minutes, depending on thickness. The edges should be lightly golden while the centers remain soft; they will firm as they cool.
- While the first batch bakes, roll out the second half of the dough and cut shapes. Use a smaller cutter to create a heart-shaped hole in some for the tops.
- Bake the second batch once the first is done.
- Repeat with any remaining dough.
- For the filling, gently heat the raspberry jam in a small pan, bringing it to a low boil, then simmer for 4–5 minutes until thick and sticky. You can skip this step if using jam straight from the jar.
- Once cooled, spread a little jam on the whole biscuits and top with the heart-cut biscuits, pressing gently so the jam fills the opening.
- Store in an airtight container for up to a week.
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Tip: For an extra-special treat, add a layer of white or dark chocolate ganache under the jam using plant-based cream and sugar-free chocolate.
Cooking Notes & Variations
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For a softer biscuit, roll the dough slightly thicker.
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Try different jams or fruit spreads to vary the flavour.
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These biscuits keep well in an airtight container and are perfect for gifting.
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Serve with tea or plant-based milk for a comforting snack.
When to Enjoy This Recipe
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As a sweet snack or dessert
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To share with friends and family
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When you want a treat that feels homemade and wholesome
Inspired by Seasonal & Macrobiotic Cooking
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This recipe embraces simple, wholesome ingredients and mindful preparation. Making biscuits from scratch is part of a wider approach to nourishment that supports balance, creativity, and joyful connection through food.
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Posted by Amy on February 1st 2026
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