Butter Chocolate rolls
Preheat oven to 175C/350F.
Mix all ingredients into a comfortable kneading dough.
Roll the dough between two baking or nylon papers to form a long rectangle.
In a small saucepan, melt the chocolate, the erythritol butter.
Brush the dough gently.
Roll and cut into 2 cm thick cookies.
Brush with egg yolk
For the dough: 200 gr almond flour
1 teaspoon baking powder
75 g of butter at room temperature
2 tablespoons erythritol
25 gr of butter
1-2 tablespoons erythritol
100% dark chocolate 85%
1 egg yolk for brushing