Ingredients (yields about 50-60 pieces):
6 pcs Oblaten or thin wafers (120 x 200 mm)
350 g butter (room temperature)
350 g fine sugar
6 egg yolks (medium-size)
200 g (2 bars) noisette chocolates from Milka
175 g flour
6 egg whites (medium-size)
a pinch of salt
200 g almond slivers (gestiftelte Mandeln)
Grate noisette chocolate into a bowl.
Arrange Oblaten on a baking tray and lightly brush the overlapping sections with water as shown.
In a mixing bowl, whisk butter, sugar and egg yolks until thick and creamy. Add grated chocolate and mix well. Then, gradually fold in flour and mix well. In another mixing bowl, whisk egg whites and salt until stiff. Fold into the butter/egg mixture.
Spread mixture on Oblaten evenly. Then, sprinkle the almond slivers on top.
Bake in a preheated fan oven at a temperature of 160° C for about 35 minutes. Once done, cut into diamond shapes while still hot and sprinkle with icing sugar. Leave aside to cool down completely before storing in a tin.