Summary

Ingredients

For the shortcrust pastry:

• 150 g butter
• 75 g powdered suar
• 1 pinch (s) salt
• 225 grams flour
• 75 g almond (s), round
• 1 tablespoon water

For the filling:

• 100 g butter
• 100 g dark chocolate
• 75 grams sugar
• 125 g almond (s), round
• 200 g walnuts, chopped
• 2 tablespoon cocoa powder
• 2 Table spoons milk
• Chocolate, dark, for garnish

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Instructions

1. For the shortcrust pastry, stir the butter, powdered sugar and salt until frothy. Stir in the flour and almonds with the water, gather the dough into a ball with your hands and wrap in foil. Chill for about 1 hour.
2. For the filling, heat the butter with the chocolate in a water bath while stirring until the chocolate has melted. Transfer to a mixing bowl, stir in the sugar, almonds, walnuts, cocoa and finally the milk. Put aside.
3. Roll out the shortcrust pastry into a rectangle about ½ cm thick between 2 layers of cling film. Halve the sheet of dough. Spread the chocolate filling on one half and place the other half on top.
4. Bake in the oven preheated to 160 ° C for 25-30 minutes, remove and allow to cool. Then very carefully cut into rectangles, diamonds or triangles with a sharp knife. Garnish with melted chocolate if you like.
5. Let it stand for at least a day in airtight seal so that the dough is nice and tender.