Ingredients

140 g Nomix gluten-free flour
20 g fine corn flour
70 g powdered sugar (incl. vanilla sugar)
120 g butter
40 ml(g) milk
1 TBSP cocoa 

For butter vanilla creme: béchamel sauce (mash) from 250 ml
milk and 30 g corn starch,100 g butter, 100 g powdered sugar flavoured with rum, vanilla, chocolate and the like

Quality chocolate for icing, almonds or nuts

How to prepare

Knead the sugar, flours, milled nuts and sifted cocoa well and let stand in cold. Roll the dough flat (about 3 mm) and cut out the desired shapes (for example ovals). Bake at 160 °C for about 12 minutes. 

Glue together using a zesty jam or the butter creme (for example vanilla) prepared in the following way. Beat the butter well with the powdered sugar in approximately 1:1 ratio (less sugar if you want the creme 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 creme. Fine-tune the taste by adding the vanilla extract and rum. You can decorate the glued oval surface with chocolate icing and an almond or nut.

Lastly, the chocolate icing preparation. Melt the quality plain chocolate on a water bath adding a tiny bit of solid fat or butter.