How to make Heart-shaped Walnut and Cinnamon Cookies

• Place the walnuts and dates in a food processor and blend until you obtain a fine, homogeneous mixture.
• Add the powdered sugar, eggs, cinnamon, salt, and 2–3 tablespoons of flour. Pulse or mix until a dough starts to form.
• Knead gently, adding more flour a little at a time, until you get a dough that can be rolled out. It’s fine if the dough remains slightly sticky. This will keep the cookies soft. Too much flour will make them hard after baking.
• Preheat the oven to 180°C (350°F) and line a large baking tray with parchment paper.
• Roll out the dough on a lightly floured surface to about 0.5 cm (¼ inch) thickness. Cut into heart shapes or any shapes you like.
• Arrange the cookies on the prepared tray and bake for 13–15 minutes, until they are just lightly colored. Be careful not to overbake.
• Remove from the oven and let the cookies rest in the tray for 5 minutes, then transfer them to a wire rack to cool completely.
• Once cooled, sandwich the cookies with strawberry jam or another thick jam. Leave them to set for several hours or overnight before decorating.
• Melt the chocolate together with the butter and milk over low heat or in a bain-marie.
• Dip one side of each cookie into the chocolate glaze and place them on a wire rack with the glazed side facing up.
• Do the same with all the hearts.
• Decorate with almond flakes, chopped nuts, or mini marshmallows. Let the chocolate set before serving.
• Enjoy!