Almond Crunch Sticks

Quickly knead flour, baking powder, ground almonds, sugar, butter and egg yolk on the work surface into a smooth dough.

Wrap the dough in cling film and chill in the refrigerator for about 60 minutes.

Preheat the oven to 160 °C fan and line a baking tray with parchment paper.

Roll the dough out on a floured surface to about 0.5 cm thickness and cut strips of about 8 × 1.5 cm.

Place the dough strips on the tray, briefly warm the apricot jam and spread it thinly over the strips, then sprinkle with chopped almonds or almond slivers.

Bake the almond crunch sticks for about 10 minutes until lightly golden brown.

Let the crunch sticks cool completely on a wire rack.

If desired, melt the milk couverture and drizzle it over the crunch sticks, then let it set.