Method:
Equipment: Pizza cutter or pastry wheel
Tip: When blanching almonds, place them in boiling water for 10-15 minutes until the shells become loose. The shells can then be easily removed by rubbing the almonds with a clean dish towel.
1. Whisk the butter and sugar together.
2. Whisk in the egg and let it mix well before whisking in the syrup to make a smooth brown batter.
3. Sift in all the dry ingredients. Stir until the dough is smooth, and use your hands to combine the ingredients into a dough. Cover the dough with plastic wrap and refrigerate for at least one hour, or overnight.
4. Preheat the oven to 180 degrees Celsius and set out a baking tray covered with baking paper.
5. Roll the dough to a thickness of about 4 mm. Using a pizza cutter or pastry wheel and a ruler, slice the dough into diagonal cookies.
6. Transfer the cookies onto the baking tray. Bake the cookies for about 10 minutes. While the cakes are baking, you can prepare the icing.
7. Chop the chocolate into rough chunks and put them in a small baking dish along with the shortening. Prepare a water bath and stir until the chocolate and shortening have melted.
When the cookies are done, decorate them with icing and almonds.