All ingredients should be at room temperature or at least have been outside the refrigerator for a while (this makes processing easier). Beat the egg whites into snow and chill. In a large bowl, stir the butter with the sugar until frothy. Grate the block chocolate very finely (it should really be block chocolate, couverture does not taste that good).
Add to the butter together with the flour, powdered sugar and ground almonds and mix roughly. Add the egg whites and knead (it is better to switch to a board in between, it is easier to knead than in the bowl). Form a ball and chill for about 1 hour. Roll out the dough in portions on a work surface dusted with powdered sugar and cut out.
Mix the egg yolks with the milk and powdered sugar. Place the biscuits on a baking sheet that has been greased or lined with baking paper (the distance does not have to be too large as they do not rise too much) and brush with the egg yolk icing. Bake in the preheated oven (top / bottom heat 170 ° C) for about 12-14 minutes, depending on thickness (and preference) (my grandma always prefers to roll out the dough thicker, then it stays a little softer).
My grandma uses a very simple technique to cut out pieces, which is also dough-saving. To do this, she takes a round cookie cutter (approx. 5 cm in diameter, a glass works the same way), places it on one end of the rolled out dough and cuts off the beginning. Then it starts again, so that a crescent moon is formed. You can then continue in a straight line upwards.
As I said, you save so much dough, i. In other words, you don`t have so much waste that you have to roll out again and again and that gets dry over time.
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