preparation
First preheat the oven to 170 °C (top and bottom heat) and line a baking tray with baking paper.
Roughly chop the couverture, place it in a (metal) bowl and melt it over a hot water bath.
Meanwhile, mix the soft butter, powdered sugar and salt in a bowl until creamy and mix in the melted chocolate.
Then mix the flour, cornstarch and ground almonds and carefully fold them into the butter mixture along with the lemon juice.
Now fill the dough into a piping bag with a star nozzle and pipe approx. 2 cm large rosettes onto the prepared baking tray.
Bake the shortbread cookies in the preheated oven on the middle rack for about 10 minutes.
Then take it out, place it on a cake rack with the baking paper and let it cool completely.
Tips for the recipe
The dough for the pastries must be piped onto the baking tray very quickly, otherwise it will become warm and spread during baking. If it has become too soft, put it in the fridge for about 30 minutes before piping it onto the baking tray.
To make sure that the cookies keep their shape, chill the baking tray with the dough blanks for another 30 minutes before putting them in the oven.
The flavor of the cookie dough can be easily changed, for example with the fine zest of an organic orange, with instant coffee powder, with real cocoa powder, vanilla sugar or ground hazelnuts.
The best way to store shortbread biscuits is between layers of parchment paper in tin biscuit tins. Before it is layered, it must be completely cooled down. Packed like this, it stays fresh for about 3-4 weeks.
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