Summary

Ingredients

For the dough:

• 300 g butter
• 300 g suar
• 450 g flour
• 3 egg yolks
• 1 egg (s)
• 1 packet vanilla sugar
• 150 g chocolate or 30 bakin cocoa

For the filling:

• 3 egg whites
• 150 grams sugar
• 250 g almonds, round

For the glaze:

• 250 g powdered suar
• some lemon juice

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Instructions

1. Sift the flour into a bowl. Add the butter, sugar, vanilla sugar, grated chocolate, egg yolk and 1 egg. Work everything into a dough with the dough hook, shape it into a ball and place in the refrigerator for an hour.
2. Divide the dough into 4 equal pieces. Roll out the first part on a floured surface, about half the size of a large rectangular baking sheet. Place the rolled out dough on a baking sheet lined with baking paper.
3. Mix the egg white with a hand mixer, slowly pour in the sugar. The mass must be cut resistant. Then fold in the almonds. Put the almond mixture on the dough and smooth it out. Roll out another sheet of dough, place it over the almond mixture and press down on the edges. Do the same with the remaining dough. Bake the dough sheets for 25-30 minutes at 180 ° C.
4. Mix the powdered sugar and lemon juice to a fairly firm glaze. Cover the dough sheets with the icing immediately after baking and immediately cut the pastry into oblong slices.
5. Tip: If you don`t succeed with rolling out so well, you can also roll out smaller sheets of dough.