Almond Hearts

Cream butter with icing sugar and one egg yolk until light. Sift the flour over it and mix with the ground almonds. Knead until you have a firm dough. Form a ball with the dough, wrap it in cellophane and let it chill for two hours in the fridge. Preheat the oven to 200°C. Roll out the dough 1/2 cm thick on a flour covered surface. Cut out hearts with a cookie cutter. Place the hearts on a lined baking tray and bake for 8-10 min. Let the cookies cool on a cooling rack.