Ingredients
120 g / 4.2 oz butter, unsalted
80 g / 2.8 oz maltitol
50 g / 1.7 oz whole eggs
20 g / 0.7 oz almond powder
200 g / 7.0 oz pastry flour
50 g / 1.7 oz Cocoa powder
Preparation
Mix
soft butter and maltitol creamy. Add slowly whole eggs, almond powder
and mix well. Fold slowly sieved pastry flour and cocoa powder into the
mixture. Let it rest in the refrigerator. Roll the dough out and place
in pastry molds. Bake at the preheated oven at 200°C/392°F until crispy.
