Cinnamon Triangles

Mix flour, cornstarch, baking powder, 200 g sugar, vanilla sugar, a pinch of salt, cinnamon and 200 g finely ground almonds in a bowl.

Add egg yolks, finely grated lemon zest and the liquid (cooled) butter and quickly knead everything into a smooth dough.

Shape the dough into a ball, cover and chill for about 30 minutes.

Preheat the oven: fan 180 °C (conventional 200 °C). Line a baking sheet with parchment paper.

Roll the dough out on a floured work surface to about 1 cm thickness and place it on the baking sheet.

Mix the remaining ground almonds with 100 g sugar.

Lightly brush the dough sheet with water, evenly sprinkle the sugar-almond mixture over it and press it in gently.

Bake the dough sheet for about 15 minutes, until it takes on a light colour.

Remove the baking sheet from the oven and immediately square off the edges.

Cut the sheet into roughly 6 cm squares and cut each square diagonally in half so triangles are formed.

Let the cinnamon triangles cool completely.

Chop the couverture and slowly melt it over a water bath.

Decorate the cinnamon triangles with the melted couverture and let the chocolate set.