250 grams unsalted butter
150 grams powdered sugar
3 tablespoons milk
zest of 1/2 lemon
500 grams flour
200 grams ground almonds
300 grams of self-hardening chocolate glaze
200 grams blanched almond slivers
In mixing bowl, cream together unsalted butter and powdered until light and fluffy. Add in egg and milk. Zest the Lemon. Grind the almonds in the food processor. Mix in the lemon zest, the ground almost and the flour and knead well into one mass.
Separate into two balls. Roll into a long snake, and wrap in the aluminum foil. Once wrapped, press down on all four sides to make more of a square or rectangular “snake”. This will give it the square effect later on. Repeat with other half of dough. Chill in refrigerator for 2-3 hours. Alternatively, you can use a square cookie-cutter to cut wafers from the dough.
Preheat over to 400F. Unwrap chilled dough. Slice with sharp knife into 1/4 inch thick slices. Place on cookie sheet lined with silpat or onto parchment paper. Bake 12-14 minutes or until golden brown at the edges. Cool on wire rack.
Spread the blanched almond slivers on a cookie sheet and toast in the over for a few minutes. They should become golden in color.
Melt the self-hardening chocolate. Pour a single teaspoon of chocolate on each cookie, and then sprinkle with a few almost slivers. Let harden.