900 g flour
450 g butter
450 g chopped almonds
375 g icing sugar
150 g eggs
2 vanilla pods
Step
Prepare the shortbread dough the day before. Roll out the dough to a thickness of 1 cm. Cut out circles using a 3 cm diameter cutter and bake the crusts at 180°C.
2. SPECIAL GANACHE
Ingredients
300 g fresh cream
200 g sorbitol
350 g butter
450 g Cointreau® 60%
1500 g melting couverture
Step
Spread the Cointreau®-flavored ganache onto the cooled shortbread crusts. Then dip the petit four (just the ganache) into the melting couverture. Decorate with your logo, which has been molded in milk
couverture using a special mold.
