- Almonds - 3/4 Cups
- sugar - 3/4 Cups
- flour - 2 cups
- Butter - 250 Grams (cut into pieces)
- egg yolk - 3 pieces
- lemon juice - 2 Art. spoons
- lemon peel - 1 1/2 teaspoons
- fatty cream - 3/4 Glass
- bitter chocolate - 240 Grams (large-sliced)
- apricot jam - 3/4 Glass
Grind almonds and sugar in a food processor. Put in a bowl. Mix flour and oil in a food processor. Add yolks and lemon juice, stir. Add the almond mixture and lemon zest, mix. Remove the dough from the combine, wrap in a plastic wrap and put in the refrigerator for at least 2 hours or at night. Preheat the oven to 170 degrees. Roll a dough 6 mm thick on a lightly floured surface. Using a round cookie cutter or shape, cut out cookies of a round shape. Lay the cookies on baking sheets and bake until golden brown around the edges, about 18 minutes. Allow to cool. While the cookies are cooked, bring the cream to a boil and add the chocolate. Allow to stand for 5 minutes, stir until smooth. Allow to cool. Beat until thick. Lay 1 teaspoon of jam on one cookie, cover the top with the second cookie. Put a little chocolate mass on top. Slightly cool the cookies before serving.
Servings: 30