Cream the egg yolk with sugar and butter. Add a pinch of salt, juice of 1 lemon, wheat flour and knead dough.
Roll the paste 1/5 inch (5 mm) thick, put it on a buttered baking tray and bake until it is ready.
Beat the egg whites with sugar up stiffly, add ground almonds.
Cover the cooled pastry with the egg white mass, dry the pastry in the oven at 320oF ( 160oC). When the pastry is ready, take it out of the oven and cut into squares.
Put the cookies on a dish and serve with coffee. Decorate with chocolate.
