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


What's inside?

For the dough: 200 gr almond flour

1 teaspoon baking powder

75 g of butter at room temperature

2 tablespoons erythritol

Chocolate filling:

25 gr of butter

1-2 tablespoons erythritol

100% dark chocolate 85%

Heavey cream

1 egg yolk for brushing