For want of a better descriptor of these little delights, I've gone with macaroons as baking them for around 12 minutes gives you a gorgeously squidgy centre which I much prefer. The hearts as they're thicker take another 3 or 4 minutes to cook all the way through so bear that in mind too.

Makes: 12-15 (depending on size)

150g ground almonds

75g icing sugar

1 egg

1 blood orange, zest

Preheat your oven to 180c. Pop everything together in a bowl and mix thoroughly until combined. Dust your hands with icing sugar completely and roll small balls of the mixture in them. Coat more in the icing sugar and pop on your baking tray. Using your thumb, make an impression in the centre or for hearts, use the back of a knife to tap a indentation in one side and pinch the other to a point. Place on a baking tray and bake for 10-12 minutes for fudgy centres and 14-15 minutes for any larger ones or for a crisper chew.