If you skip to dip the biscuits in melted chocolate, I would say that this variant is quite strict.
I took the liberty to count on this and figured out that the whole kit contains following:
6% Protein = 32g
93% Fat = 225g
1% Carbohydrates = 7g
100g almond meal
1.25 dl Sweetening
2 egg whites (Save the yolks to the butter cream!)
200g softened butter
1,25 dl Powdered sweetening
1 tsp Vanilla Powder
2 tablespoons Cocoa (will be a strong chocolate flavor)
2 egg yolks (the ones that were left from the bottom)
Preheat the oven to 175C.
Mix the almond flour and sweetening in a bowl.
Beat the egg whites lightly in another bowl and then turn them down into the almond mixture.
Roll balls of the batter and then flatten them on a baking sheet with parchment paper (around 10 biscuits).
Bake in the oven for about 5-8 minutes.
Remove and disconnect from the paper, let cool.
While the ground cools, prepare the butter cream.
Place all ingredients in a bowl and whisk with an electric mixer.
Once the ground has cooled spread on plenty of butter cream.
Let stand in refrigerator about 30 minutes before serving.