- 120g of soft butter at room temperature
- 1 good pinch of salt
- 30g of cocoa
- 60g icing sugar
- 1 tablespoon of water
- 150g flour
- 125g of raspberry jam
- 125g of dark chocolate chips
- 100g of egg white
- 1 teaspoon of bitter almond extract
- 125g of sugar
- 135g of almond powder
50g of almonds
I do it with the leaf, but you can mix it with a spoon!
Then add the water and flour.
The dough is ready.
Place it in the square pan lined with parchment paper.
Spread by hand to even out the surface.
Bake at 170°C for 20 minutes.
Let cool for 10 minutes then pour in the raspberry jam.
Spread it with a spoon.
The dough is already ready!
Pour it over the chocolate chips and spread it out.
Finally, sprinkle with slivered almonds.
Bake again, still at 170°C, this time for 40-45 minutes.
Let cool for an hour before slicing (you can cut very small pieces).