The day before, knead all ingredients except the couverture in the food processor to form a dough. Halve the dough, form into rolls approx. 3 cm in diameter and put in cling film in the refrigerator overnight.
The next day, melt the couverture in a water bath, allow to cool and reheat.
Preheat the oven to 175 ° C, top and bottom heat.
Cut the rolls of dough into 1.5-2 cm thick slices, place them on a baking sheet with a little space between them and bake on the middle rack for 10-15 minutes.
After cooling, dip halfway in couverture and let the icing dry. The cookies only taste really good after one or two days.
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