Knead the butter in a large bowl along with the sugar and vanilla. Add the egg, milk, cardamom, cinnamon, lemon rind and ground bitter almonds and knead along with flour.
Make rectangular bars with dough and let them rest wrapped in foil during 2 hours in the refrigerator. Heat oven to 190 degrees. Cutting the bars into discs 1/2 cm thick, place them on a baking sheet and cook for 15 minutes to half-height.
Remove the pastes from the tray with a wide knife and let them cool on a rack.
Melt the chocolate to bath. Place the pastas in the chocolate so that they are covered diagonally halfway down. Let dry on beard paper.
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