130 gm butter
70 gm icing sugar
1 egg yolk
200 gm plain flour
1 tbsp corn flour
200g whole almonds, toasted
200 gm chocolate, melted
Almond nibs, toasted
Small paper cups
Cream butter & sugar until light.
Beat in egg yolk.
Stir in sifted dry ingredients & blend well to form a dough.
Take a small piece of dough, the size of a marble,
wrap it around the almond & shape into a ball.
Place dough on lightly greased trays.
Bake in preheated oven at 175°C for 20-25 minutes or
until cooked & golden.
Remove & cool on wire racks.
Dip the cookies into the melted chocolate,
put inside the paper cups.
Sprinkle with almond nibs.