Pastry Bars

Beat the light butter with hand mixer with whisk on high speed until smooth.

Gradually fold in the sugar and vanillin sugar and mix until combined.

Fold in the egg.

Combine wheat flour with cornstarch, sift, fold in by tablespoonfuls on medium speed.

Finally, fold in the almond kernels, fill the dough into a piping bag (serrated nozzle), pipe 5 cm long strips onto a greased baking sheet.

Stir the cooking chocolate in a small saucepan in a bain-marie at low temperature until smooth, sprinkle it on the cooled bars. Top/bottom heat: 170 to 200 °C (preheated)

Hot air: 150 to 180 °C (not preheated)

Gas: level 3 to 4 (preheated)

Baking time: 10 to 15 min

Tip: Feel free to use better chocolate – the better the result will taste!

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