Knead the flour, almonds, 70 g sugar, egg and 120 g chilled butter with your hands (in my experience it works much better than with the machine, the dough is more homogeneous). Cool for 30 min.
Then roll out on a baking sheet and spread the cream on top. Heat the remaining butter with the remaining sugar and honey while stirring. Add the almonds, bring to the boil, cool briefly and spread on the dough.
Bake at 200 - 220 ° C (top / bottom heat, gas: level 3 - 4) for approx. 15 minutes, cut into triangles and allow to cool. Melt the couverture in a warm water bath and dip the pastry corners into it.
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