• 1 1/3 cups all-purpose flour, plus additional for dusting

• 1/4 cup cornstarch

• 1/2 cup granulated sugar

• 1 tablespoon instant espresso powder

• Kosher salt

• 1/2 cup (1 stick) unsalted butter, at room temperature

• 1 large egg

• 1/3 cup red currant jelly

• 1/4 cup confectioners’ sugar

Special Equipment: 1 (2½-inch) round or fluted cookie cutter and 1 (1¼-inch) heart shaped cookie cutter

For a sweet twist on these True Love Biscuits, dust the tops with a couple tablespoons of confectioners’ sugar before you press them into the jelly.

1. In a small bowl, whisk together the flour and cornstarch.

2. In a large bowl, combine the granulated sugar, espresso powder, ¼ teaspoon salt, and the butter. Use an electric hand mixer on medium-high speed to blend the mixture until smooth and lightly fluffy, about 3 minutes. Add the egg and blend again until smooth. Then add the flour and cornstarch mixture and blend on low speed until just combined and a soft, smooth dough forms.

3. Turn out the dough onto a large sheet of parchment and press into a small rectangle about ½ inch thick. Top with a second sheet of parchment and roll out the dough until it is about ¹⁄8 inch thick. Stack 2 baking sheets on top of each other, then slide the parchment layers, with the dough between them, onto the top baking sheet. Chill the dough in the refrigerator until firm, about 30 minutes. By chilling both baking sheets now, you will have 2 equally chilled sheets ready for baking the biscuits.

4. Slide the dough “package” off the baking sheet and onto a work surface. Have a plate nearby with some flour in it. Remove the top sheet of parchment and use it to line the top baking sheet (if any cookie dough is stuck onto it, use a small offset spatula to scrape it off). Dip a 2½-inch round or fluted cookie cutter into the flour, then use it to cut out rounds from the dough, re-rolling the trimmings as necessary to get 24 biscuits. If the dough starts to become too soft at any point, chill it briefly in the refrigerator until firm enough to again cut out and re-roll. Lay the biscuits in a single layer on the parchment-lined baking sheet; they can be close together because you will be dividing the dough between the 2 baking sheets later. Again, place the stacked baking sheets in the refrigerator and chill until the dough is firm again, about 30 minutes.

5. After 15 minutes, preheat the oven to 350°F.

6. Remove the 2 baking sheets from the refrigerator. Use the top parchment sheet to line the second baking sheet. Then transfer half the biscuits (12) onto that second baking sheet, spacing the biscuits evenly apart. Place one baking sheet of biscuits back in the refrigerator; these are the bottom biscuits. Use the 1- to 1¼-inch heart-shaped cookie cutter to cut out a heart from the center of the remaining 12 biscuits; these are the top biscuits.

7. Bake the sheet of top biscuits until firm and the tops and edges go from shiny to matte, 12 to 14 minutes, rotating the baking sheet once after 6 minutes. Let the biscuits cool completely on the baking sheet. Repeat, baking the bottom biscuits the same way, and let cool on the baking sheet.

8. Turn the 12 bottom biscuits so the flat bottoms are facing up. In a small bowl, whisk the jelly until it is smooth, then spread a heaping teaspoon on each bottom biscuit, leaving a ¼-inch border around the edge. Sift confectioners’ sugar to coat the tops of the top biscuits. Lay the top biscuits on the jelly and gently press down to sandwich them together.