Knead the ingredients for the dough until smooth. If the dough is still quite sticky, wrap it in foil and let it cool for half an hour. Roll out approx. 3 mm thick on a floured work surface and cut out round cookies (approx. 4 cm in diameter). Place thalers next to each other on baking sheets lined with baking paper and bake in a preheated oven at 175 degrees (or fan oven 150 degrees) for about 10 minutes. Take out the cookies and let them cool on a wire rack.

Roughly chop the couverture and let it melt with the coconut oil in a water bath. Put half a teaspoon of jam between two cookies and press lightly so that the jam spreads to the edge. Spread the melted chocolate thinly on the edge of the biscuits, then roll them all around in the ground almonds. Then let it dry.