Ingredients for about 36 cookies

• 150 g softened butter
• 100 g sugar
• 2 egg yolks
• 1/4 tsp vanilla
• Pinch of salt
• 60 g almond flour
• 140 g all-purpose flour
• 120 g bittersweet chocolate

Preheat the oven to 325°F.

Beat butter and sugar until light and fluffy. Add egg yolks, vanilla, and salt. Once well combined, add almond flour and sifted all-purpose flour to form the cookie dough.

Pipe the dough onto two parchment-lined baking sheets.

Optional: If your oven runs hot, stack the baking sheets with the cookies into empty baking sheets and slide both into the oven.

Bake cookies for about 15 – 20 minutes until they are golden brown.

In the meantime, temper the chocolate. Chop chocolate or use chocolate chips. Set aside 1/3rd (40g) and melt the remaining 80g in the microwave by heating it in 30-second intervals at 50% power. Stir between intervals as the chocolate can hold its shape even though it might be melted. Near the end, you may want to use smaller intervals. Once the chocolate is melted, add the remaining 1/3rd and stir until all is melted. Cool the chocolate to a temperature between 88- 89°F.

After the cookies are completely cooled, dip half of each into tempered chocolate and let cool for another 30 min until the chocolate is set.

Enjoy!