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For the sweet short crust pastry 480 grams plain flour, 300 grams
margarine, 120 grams sugar, 2 egg yolks, grated rind of one
lemon, some vanilla essence. For the filling- 150 ground almonds,
100 grams blanched almonds, 80 grams mini chocolate chips, 3
eggs, 100 grams sugar, 25 grams cocoa powder, vanilla essence
and some almond essence. For the pastry sift flour in a bowl, rub
in margarine , in another bowl mix sugar, eggs, vanilla and lemon
rind and incorporate with the flour mixture. Form a dough. If it's
too sticky add some flour and let rest in the fridge for at least 30
minutes. For the filling - chop the blanched almonds into very
small pieces in the food processor, and mix all ingredients
together. If the mixture is too dry add some of the egg whites you
have left from making the dough. Press a small ball into each of
the mini muffin tins and line the muffin tins with pastry, fill with
the almond mixture and bake for about 15 min
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