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Almond-Rye Heart Cookies

The cookies can be stored at room temperature up to three days.

  • prep: 35 mins
    total time: 2 hours
  • yield: Makes about 2 dozen
Photography: Jonathan Lovekin




  • 1/2 cup blanched whole almonds, toasted
  • 1/2 cup light rye flour
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground cinnamon
  • 1 stick unsalted butter, softened
  • 1/2 cup confectioners' sugar, plus more for dusting
  • 1 large egg yolk
  • 1/4 teaspoon almond extract


  1. Step 1

    In a food processor, pulse almonds and flours until nuts are finely ground. Add salt and cinnamon; pulse to combine.

  2. Step 2

    In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until smooth and fluffy. Add egg yolk and almond extract; beat until combined. Reduce speed to low; gradually beat in flour mixture until just combined.

  3. Step 3

    Preheat oven to 350 degrees. Roll tablespoon-size portions of dough into 1/4-inch-thick ropes, each about 7 inches long. Transfer to parchment-lined baking sheets and shape into hearts. Refrigerate until firm, about 10 minutes.

  4. Step 4

    Bake, rotating sheets halfway through, until cookies are golden brown and crisp, about 17 minutes. Let cool completely on baking sheets on wire racks. Dust with confectioners' sugar just before serving.