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No-Bake Chocolate Hearts

Make a batch of these tasty treats and win you the hearts of your family and friends!

No-Bake Chocolate Hearts

These cookies don’t even require an oven, so they’re a snap to make. And they’re delicious, to boot–a great addition to your favorite Christmas cookie recipes.


5 ounces good-quality bittersweet chocolate, chopped

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2 cups (about 8 ounces) finely ground blanched almonds or almond meal

¾ cup sugar, plus more for rolling out the dough

3 tablespoons kirsch

2 tablespoons water

Heart cookie cutter (about 2½ inches across the top)


1. Process chocolate in food processor until finely ground. Add almonds and ¾ cup of sugar. Pulse to combine. Add kirsch and water and pulse until dough starts to hold together. If too crumbly, add up to 1 tablespoon more water. Dough should stick together when squeezed.

2. Sprinkle a clean work surface with sugar. Roll out half the dough at a time to about a 1/3rd-inch thickness. (Sprinkle with sugar if rolling pin sticks.) Using cookie cutter, stamp out hearts. Transfer to a rack.

3. Reroll scraps with remaining dough. Let cookies dry on rack overnight to firm up. Store, layered between sheets of wax paper, in airtight container up to 2 weeks or freeze up to 3 months.

Makes about 22 cookies

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