Almond Buns

Roast the almonds in a dry pan over medium heat until they become fragrant.

Spread the roasted almonds out on a flat plate and let them cool, then grind them finely.

Put the flour, soft butter, sugar and ground almonds into a mixing bowl and knead into a dough using the dough hooks.

Shape the dough into a ball, wrap it in cling film and chill.

Let the dough rest in the refrigerator for about 60 minutes.

Preheat the oven to 140 °C fan (alternatively 160 °C conventional) and line a baking sheet with parchment paper.

Form hazelnut-sized balls from the dough and place them on the sheet about 2 cm apart.

Bake the balls for 12–14 minutes, then remove from the oven and cool completely on a wire rack.

Chop the milk chocolate and melt it in a warm bain-marie.

Spread a little chocolate on the bottom of half the cookies, place another cookie on top of each, and decorate with the remaining chocolate as desired.