Ingredients

180 g Nomix flour
20 g fine corn flour
80 g powdered sugar (incl. vanilla sugar)
45 g egg (smaller whole)
80 g butter
40 ml(g) milk
80-100 g milled whole almonds
ca. 3 g baking powder 

For butter cream: béchamel sauce (mash) from 250 ml
milk and 30 g corn starch,100 g butter,
80 g powdered sugar flavoured with plain chocolate and some rum

Quality plain chocolate and some butter or solid plant fat for the chocolate icing.

How to prepare

Knead the dough ingredients well and let stand in cold. Press the dough into the crescent forms (silicone or properly greased). Use a thin layer - the dough will rise, and you will glue two pieces together. Try to leave a cavity. Bake at 160 °C for about 12-15 minutes.

Glue together using a chocolate butter cream prepared in the following way. Beat the butter well with powdered sugar in approximately 1:1 ratio (less sugar if you want the cream less sweet). Rub some mash, (a thick, cooled pudding) made from milk and corn starch, into this substance. Add as much as you please to enjoy the cream. Fine-tune the taste by adding chocolate softened on a water bath (softened - not hot) and some rum.

Decorate the surface using the chocolate icing.