The oven heats up to 170 degrees. Oil room temperature cut into pieces, in a mixer, beat pulp. Cup sifted confectioners' sugar and butter, add the vanilla extract (or vanilla sugar). Continuing to whisk, to get a light cream color.
Sift in cream flour with baking powder and starch, stir. Pour a spoonful of milk, knead the dough with a wooden spoon to get soft and smooth. The dough should have a consistency that it can be easily squeezed out of a pastry bag, but it should not get out of shape on baking. If the dough is too thick, add a little more milk.
Two veiled baking parchment. We fill the dough pastry bag. To get a beautiful cake, use a large tip-star.
Squeezing each baking dough strips 10 length of about 10 centimeters. Bake cookies for 7-8 minutes to the beautiful light golden color. We leave cookies on baking sheets for 5 minutes, then passed on to the bars until cool.
In water bath melt the chocolate, making sure the dishes with chocolate does not touch the water.
Trays or free work surface was covered with parchment. Each cookie dipped in chocolate both ends. We give chocolate to drain surplus and lay cookies on the baking sheets.