About the Recipe
These Swiss Chocolate Heart Cookies were always a special part of our family’s Christmas cookie tradition. They were one of my mom’s absolute favorites, and I can’t remember a holiday season without a batch of these rich, chewy, chocolate-almond treats on our cookie platter. Alongside other classics like Spitzbuebe, Mailänderli, and Chrabeli, these cookies helped create the magic of Christmas in our home.
The process of making them was just as memorable as eating them. I can still picture my mom rolling out the dough on a sugar-dusted countertop, carefully cutting out heart shapes, and lining them up to dry overnight. It was a ritual that felt like a promise of something wonderful to come, filling the kitchen with warmth and the sweet anticipation of the holidays.
Now, I love sharing these cookies with my own kids, watching their excitement as we bake them together and continue this cherished family tradition. It feels so special to pass down these memories and flavors, connecting generations through the simple joy of holiday baking.
What You’ll Love About Swiss Chocolate Heart Cookies
Timeless Tradition: These cookies are steeped in Swiss heritage, making them perfect for holiday baking or special occasions.
Irresistible Flavor: The combination of chocolate and almonds creates a rich, nutty, and chocolatey treat that’s hard to resist.
Soft and Chewy Texture: With their lightly crisp exterior and soft interior, they’re a textural delight.
Perfect for Gifting: Their heart shape and beautiful finish make them ideal for gifting to loved ones.
Simple Ingredients: Made with pantry staples, these cookies are both accessible and elegant.
Customizable: While they’re perfect as is, you can experiment with shapes, chocolate types, or even a dusting of powdered sugar for decoration.
What You'll Love
FAQs for Swiss Chocolate Heart Cookies (Schoggi Herzli)
1. Can I use pre-ground almond flour instead of freshly ground almonds? Yes, almond flour works well for this recipe. Ensure it’s not defatted almond flour, as you want the natural oils for flavor and texture.
2. Can I skip the drying step? The overnight drying step helps develop the signature texture of these cookies. While skipping it might save time, the cookies may not have the same crisp exterior and soft interior.
3. Can I use milk chocolate instead of dark chocolate? You can, but the cookies might turn out sweeter. Adjust the sugar slightly if needed to balance the flavors.
4. Can these cookies be made ahead of time? Yes! These cookies keep well in an airtight container for up to a week, making them perfect for advance preparation.
5. What can I use if I don’t have a heart-shaped cookie cutter? You can use any shape you like! Traditional hearts are lovely, but stars, circles, or even freehand shapes work beautifully.
6. Can I add spices to the dough? For a festive twist, you can add a pinch of cinnamon or a drop of almond extract to the dough.
Frequently asked Questions
Ingredients
3 large egg whites
200g (1 cup) granulated sugar
100g (3.5 oz) semi-sweet chocolate (chips or chopped)
300g (3 cups) ground almonds
1 tbsp all-purpose flour
Extra granulated sugar (for rolling)
Preparation
Step-by-step Instructions on how to make Chocolate Heart Cookies:
Prepare the Egg Whites: Use two clean, dry bowls to separate the eggs. Beat the egg whites until stiff peaks form. Gradually add the sugar, beating continuously, until the mixture is glossy.
Melt the chocolate: In a seperate bowl, melt your chocolate chips or your chopped chocolate, by microwaving it at 15-20 second intervals. Stir after each interval until the chocolate is melted. You can also use a bain-marie to acheive this as well (placing the bowl of chocolate chips over a hot water bath).
Melted chocolate Mix the Dough: Gently fold the ground or melted chocolate, ground almonds, and flour into the egg white mixture until a dough forms.
Roll Out the Dough: Lightly sprinkle your work surface with granulated sugar. Roll out the dough on the sugar to approximately ¾ cm (about ⅓ inch) thickness. The dough can sometimes feel sticky, so make sure to flour your rolling pin well before rolling out the dough. If the dough becomes too sticky, pop it in the fridge to cool it down.
Cut Out the Cookies: Use a heart-shaped cookie cutter to cut out cookies. Place them on a baking sheet lined with parchment paper.
Dry Overnight: Cover the cookies lightly with a clean cloth and allow them to dry overnight at room temperature.
Bake: Preheat the oven to 400°F (200°C). Bake the cookies for approximately 5 minutes. Keep a close eye on them to ensure they don’t overbake—they should remain soft inside.
Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container.
Notes:
These cookies are traditionally soft and chewy with a delightful chocolate-almond flavor.
The drying step is essential to create the perfect texture, so don’t skip it!
Enjoy as part of a holiday treat platter or with a cup of coffee or tea.