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.