From almond kernels, flour, sugar, grated lemon zest, egg and butter make crumbled shortcrust pastry, rest cooled. Roll out the dough thinly. Cut out biscuits and put them in a cool place.
Bake for about eight minutes at 180 °C until light yellow. Cool down.
For the filling:
Cream butter, stir in sifted egg yolk, powdered sugar, almond kernels and cognac. Coat the smooth side of the cookies with the cognac filling, put two together. Chill. Cover the top with dissolved cooking chocolate and sprinkle with pistachios.
Tip: Feel free to use better chocolate – the more delicious the result!