Ingredients
125g butter
75g icing sugar
1 egg yolk
Sift:
225g plain flour
1/2 tsp rice flour
300g whole almonds, toasted
450g chocolate, melted
Almond nibs, toasted
Small paper cases
Directions
Cream butter and sugar until light. Beat in egg yolk. Stir in sifted dry ingredients and blend well to form a dough.
Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.
Place dough on lightly greased trays. Bake in preheated oven at 175°C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.
Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.
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