17th door of the Advent calendar
for the dough:
- 140 g flour
- 70 g unblanched ground almonds
- 70 g castor sugar
- 140 g butter
- Some lemon juice
For the filling:
For the icing:
To put on top:
Pistachios or almonds
Make a short-crust dough, cool it for half an hour, roll it out to half a centimetre thickness, cut it out into a round or rectangular shapes (whatever you have available).
Cool them again and then bake them at 160°C for approx. 15 minutes.
Stack two of them with marmalade in between. When they have cooled off ice them with chocolate and sprinkle some pistachios or almonds on top.