Pic 1 – Cream butter, icing sugar and egg.
Pic 2 – Mix in wheat flour and kneed to form a dough. Place a piece of toasted almond in the dough. Shape them a little longish.
Pic 3 – Bake them at 180C for approximately 15-20mins. Let them cool throughly.
Pic 4 – Melt cooking chocolate in a double boiler.
Pic 5 – Place baked almond cookie in a mini paper cup. Spoon melted chocolate over the cookies. Garnish with almond nib or colourful sprinkles. I prefer to pipe some melted chocolate on it. To speed up time, cool them in the freezer for 10mins.
With the remaining melted chocolate, add cornflakes and mix them throughly. Spoon mixture into mini paper cups and garnish with colourful sprinkles.