23rd door of the Advent calendar
for the dough:
- 250 g butter
- 250 g sugar
- 6 eggs
- 250 g grated chocolate
- 250 g ground, unblanched almonds
- 100 g chocolate
- or use chocolate icing
Beat together the softened butter, sugar and eggs until foamy. Add the remaining ingredients.
Line the tray with baking paper and spread out the whole dough to a thickness of 1.5-2 centimetres.
Bake for about 20 min at 160°C.
Let it cool down and ice with the melted chocolate.