Soften the butter and mix with the sugar.

Add and mix in.

Add and mix in.

Add and mix in.

Leave to rest overnight.

Roll out to 4 mm thickness

Cut pieces of 8 cm / 4.5 cm

Bake for 12 minutes at 170°C on a Silpain.v

Mix and melt.

Beat the egg yolks with the sugar at high speed.

Then fold in the chocolate-butter-mixture.

Mix the cocoa nibs with the flour and fold into the previous mixture.

Whisk the egg whites and fold into the previous mixture.

Pour onto a baking tray with parchment paper and bake for 20 minutes at 175°C.