All products need to be at room temperature.
Make the layer by beating the butter with the sugar, add the egg yolks of the eggs 1 by 1 until they're absorbed by the mixture. Add the vanilla.
Pour the mixture into a large tray, covered with baking paper, and even it out well with a spatula. Bake in a preheated 356°F (180 °C) oven for 20 min. Take it out and leave to cool.
Cut out circles about 2″ (5 cm) in diameter.
For the cream, mix together the finely chopped layer cuttings, soft butter, milk and the remaining products for it. Stir well to obtain the cream.
For the glaze, melt the butter with the finely crumbled chocolate in a water bath while stirring nonstop.
Take a circle, smear it with about 1 tsp cream and stick another circle on top. Smear the stuck together circles with cream along the sides and roll the sides in the almond flour.
Drip glaze on top of each treat with a teaspoon and swirl it a bit so that the glaze reaches the edge of the circle but doesn't drip down the sides.
This recipe was adapted from Ossigeno.