Make a smooth dough from the shortcrust pastry ingredients, place it on a floured plate and refrigerate it.

Prepare the baking sheet and preheat the oven to 160 ° C. Put the nut filling in a saucepan, add the milk and bring it to a boil. Stir well so that the filling will not burn.

Roll out the shortcrust pastry on a floured work surface using the rolling pin until it's four millimeters thick. Cut out birds from the dough and place them on the prepared baking tray. Bake them in the oven on the middle rack for eight to ten minutes.

Remove the cookies from the oven. Spread the filling on one biscuit using a knife and put it together with another second biscuit.

Heat the chocolate and incorporate a spoonful of coconut oil using a spoon. Glaze the birds on the top and let them drain on a glazing grid. Decorate them with an almond flake and a sugar pearl.

Let the birds dry. Then, put them in a cookie jar and place baking paper between the biscuit layers so that they won't stick together. The biscuits remain fresh for six weeks when kept cool and dry.