\n<\/i>
\nStart by preparing the shortbread dough.<\/i>
\nPlace room temperature butter, sugar and almond powder in a kitchenaid or kenwood container or bowl.<\/i>
\n
\n<\/i><\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Start mixing to make it creamy. Add the flour and mix just enough to incorporate it but not more!<\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Finally, add the crushed gavottes. <\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Stir to mix well. <\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

The result is a speckled shortbread dough. <\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Spread it between two sheets of parchment paper (to keep the work surface clean) to a thickness of 6mm.<\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Let stand for one hour in a cool place. Take the dough out, remove the two sheets of parchment paper and cut out small shortbread with a cookie cutter. <\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Set all the shortbread aside on a baking sheet and let it rest in a cool place while you preheat the oven to 180\u00b0C.<\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Place the shortbread on a baking sheet lined with parchment paper, spacing sufficiently, as the shortbread will spread out during baking.<\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Bake for 15 minutes.<\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Remove the shortbread and let it cool on a wire rack. <\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

When the shortbread is cold, leave it in an airtight lock&lock box.<\/i><\/div>\n

Prepare the ganache.<\/i><\/div>\n

Place both chocolates in a large bowl.<\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Put the butter, invert sugar (or creamy white honey) and cream in a saucepan.<\/i><\/div>\n

 <\/i><\/div>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Heat and bring to a boil. <\/i><\/div>\n

 <\/i><\/div>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Pour over chocolate and mix well. <\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

When the ganache is ready and starts to crystallize, put it in a bag fitted with a nozzle. <\/i><\/div>\n

 <\/p>\n

<\/i><\/a><\/div>\n

 <\/i><\/div>\n

Garnish half of the shortbread with ganache. <\/i><\/div>\n

 <\/p>\n

<\/a><\/i><\/div>\n

 <\/div>\n

<\/a><\/div>\n

 <\/i><\/div>\n

<\/a><\/div>\n

 <\/i><\/div>\n

Then close with a second shortbread. Keep them in an airtight box!<\/i><\/div>\n

 <\/i><\/div>\n

<\/a><\/div>\n

 <\/i><\/div>\n

 <\/div>\n

\n

<\/a><\/div>\n

<\/div>

\n

<\/div>\n<\/div>\n

Shortbread \"Feuillantine<\/h2>\n

<\/div>\n\n

<\/div>\n\n

<\/div>\n