Chocolate cookies with almonds

Preheat the oven to 170 ° C. Chop the almonds coarsely and mix with the flour, the almond flour and a pinch of salt.

Clean the orange. Grate the orange zest and squeeze out the fruit.

Cut the butter into cubes and put together with the sugar, the orange zest and 2 tablespoons (with 15 pieces) in a bowl.

Mix for 2 minutes and add the almond flour mixture. Mix for 1 more minute until everything is mixed well.

Knead the dough briefly and carefully mix in the chocolate flakes.

Roll the dough on a floured sheet to a piece of ½ cm thick. Stick out about 15 cookies with the protrusion mold.

Place on a baking sheet lined with parchment paper and bake the cookies in the middle of the oven for about 15 minutes.

Remove the baking sheet from the oven and allow to cool slightly.

In the meantime, heat the chocolate flakes with the rest of the butter au bain-marie.

Spread some of the biscuits with the back of a spoon all the way with the melted chocolate and drizzle the rest of the cookies with a zigzag movement.

Divide the rest of the chocolate flakes over it and let it cool down completely (The cookies can be stored for 1 week in a sealed drum).