In a large saucepan, bring the water, sugar and butter to a simmer. Once the butter is completely melted, turn off the heat, add the flour in at once and mix. Add in the food coloring and mix until completely combined. Set aside to cool for 10-15 minutes.

Place dough into a standing mixer and add the whisk attachment. While mixing on medium speed, add in the almond extract and eggs. Mix for about 1 minute or until the dough has absorbed all the egg and the dough has come together again.

Scoop the dough out and place into a piping bag with a Wilton 2d fitting. Pipe heart shapes onto two lined baking sheets. Place in the freezer for about 30 minutes or until you’re able to easily pick up the churro hearts with your hands.

Toss the sugar mixture together and place into a shallow bowl or baking square.

In a large cast iron skillet, pour in the vegetable or canola oil until about 3-4 inches deep. Heat on medium/high until the oil registers around 370 degrees. Place in about 4 of the large hearts or 6 of the small hearts at a time. Fry for about 5 minutes, rotating a few times on each side.

Toss the heart-shaped churros in the sugar mixture and place onto a cooling rack.