Chocolate and nut shortbread

Method

1. Step 1

   Place the ground almonds, flour and sugar in a food processor with a blade attachment. Pulse the mixture until combined. Add the cubes of butter and pulse again briefly until the mixture starts to form a breadcrumb-like texture.

2. Step 2

   Tip the mixture into a mixing bowl and, using a spoon, mix the hazelnuts in. Bring the mixture together into a ball with your hands and, on a floured work surface, flatten the dough ball roughly into a rectangle shape. Wrap in cling film and refrigerate for around 30 minutes.

3. Step 3

   Pre-heat the oven to 190°C / 170°C fan / gas mark 5. Line a baking sheet with greaseproof paper. Place the chilled dough back onto the floured work surface and roll the dough out to a thickness of roughly 5mm and cut out the biscuits using a cutter of your choice. In the Kidney Kitchen, we used a 6cm diameter round cutter and made 20 biscuits. In the nutritional analysis, a portion consists of one 6cm biscuit. Continue cutting and re-rolling the mixture until you have cut out all the biscuits and laid them on the baking sheet.

4. Step 4

   Bake for around 20 minutes, or until lightly browned around the edges. Allow to cool on the baking sheet. Once the shortbread biscuits are cold, gently melt the chocolate in a glass bowl in the microwave (or over a pan of simmering water). Lay the biscuits onto a wire rack and drizzle the chocolate over. Let the chocolate set and then serve.