17^th 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:

Marmalade

For the icing:

Chocolate

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.