Summary

Ingredients

• 30 g chocolate couverture, dark
• 120 g powdered suar
• 0.5 pinch ½ (s) salt
• 110 g butter
• 2 egg yolks
• 1 vanilla pod (s), the pulp
• 190 g flour
• 1 shot amaretto

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Instructions

1. Melt the couverture in a water bath.
2. Knead a shortcrust pastry with the remaining ingredients. Halve the dough and incorporate the melted chocolate into one part. Wrap both doughs separately in foil and place in a cool place.
3. Knead the dough until smooth and form a roll of the same length. Interweave these rolls so that a marbled roll about 3 cm thick is created. Cut slices of about 5 mm with a sharp saw knife. Place these on baking paper and bake at 160 ° C for about 10-15 minutes until golden.