Knead the dough ingredients into a shortcrust pastry. Chill for 1/2 hour.
2. roll out dough into a rectangle on a floured surface.
Straighten edges, then cut into 6 x 3 cm slices.
Place slices on a baking sheet lined with parchment paper. Bake in a heated oven at 175 °C (gas oven: level 2, convection oven: 160′ C) for 10-12 min.
Heat the jam, perhaps spread it through a sieve and spread it on half of the slices. Place an uncoated slice on top and bake until firm.
4. roast minced almond kernels in a frying pan without fat until golden brown
5. melt both types of cooking chocolate separately in a water bath and coat the slices with it. Decorate with the roasted almond kernels. Alternatively, you can also dip the whole almond kernels in egg white, roll them in sugar and decorate the slices with them.
Tip: Feel free to use better chocolate – the more delicious the result will taste!
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