Chocolate-Almond Diamonds

Place the flour, ground almonds, cocoa powder, sugar, vanilla sugar and salt in a bowl.

Add the cold butter in small pieces and the egg, and first process with a hand mixer (dough hooks) to form crumbs.

Then briefly knead the dough by hand until smooth.

Cover the dough and let it rest in the refrigerator for about 20 minutes.

Preheat the oven to 175 °C fan (200 °C conventional) and line a baking sheet with parchment paper.

Roll the dough directly on the parchment into a rectangle of about 28 x 30 cm.

Bake the rectangle on the sheet for about 12 minutes.

Pull the baked sheet with the parchment off the baking tray and cut into diamond shapes while still hot.

Let the diamonds cool completely on a wire rack.

Roughly chop the white couverture and melt it over a hot water bath.

Pour the melted couverture into a small plastic bag, cut off a tiny corner and decorate the diamonds with stripes.

Allow the couverture to dry until it is set.