Summary

Ingredients

• 50 g chocolate, bitter
• 150 grams flour
• 50 grams sugar
• 1 pinch (s) salt
• 50 g almond (s), round
• 150 g butter, soft
• Butter for the sheet
• 125 g jam (red currant jelly)
• 300 g couverture, semi-sweet
• 100 g almond (s), halved

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Instructions

1. Roughly chop the chocolate and melt it in a hot water bath. Quickly knead the flour, sugar, salt, almonds, butter and melted chocolate into a smooth dough. Shape into a ball with your hands and refrigerate overnight.
2. Grease a baking sheet with butter. Roll out the dough in portions to a thickness of approx. 3 mm. Cut out biscuits in equal parts with two corrugated cutters (5 cm and 4 cm diameter). Place on the baking sheet and chill again. Bake in the preheated oven at 175-200 ° (gas level 2-3) for about 7 minutes. Remove from the baking sheet and let cool down.
3. Warm up the jelly. Spread a thin layer of it on the large biscuits in the middle and place a small biscuit on top. Chop the couverture and melt it in a hot water bath. Let cool, reheat and stir until smooth. Cover the biscuits with couverture, place an almond half on each.