Ingredient A:

• 250gm Ausicows Butter
• ¼ tsp BWY Vanilla Essence
• 80gm icing sugar

Ingredient B :

• 280gm all-purpose flour
• 50gm corn flour
• 20gm potato flour
• 2 tbsp milk powder
• 1⁄8 tsp baking powder

Ingredient C :

• Almond (roasted)

Ingredient D :

• Cottura Indulgence Dark Button
• Almond diced

1. Whisk ingredients (A) until light and fluffy.
2. Add ingredients (B) and mix until a soft dough forms.
3. Take a roasted almond and coat it with 1 teaspoon of dough, shaping it into an oval.
4. Arrange them on a baking tray and bake at 150°C for 18 minutes in a preheated oven until golden.
5. Once cooled, dip the biscuits into melted chocolate (melted using the double boiler method) and place in paper cups. Sprinkle with almond diced.
6. Let it cool to room temperature before storing in an airtight container.