Mix the butter/margarine and sugar until smooth. Add the eggs one at a time. Mix the remaining ingredients together and work into the dough. Grease a madeleine tray and pipe in the mixture. Bake in the centre of the oven at 175 °C, convection oven 150 °C, for approx. 18 minutes. Turn out the biscuits and leave to cool on racks.
Place the chocolate in a plastic piping bag and melt it in a microwave or in hot water. Pipe the chocolate onto the biscuits. Add the slivered almonds or pine kernels to look like tears in the chocolate.
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