Chocolate Croquants

For the sablé pastry

• 195 g (6¾ oz/2 sticks) unsalted butter, cut into cubes and softened

1. To make the pastry, mix together the butter and icing (powdered/pure) sugar until light and creamy. Add the almonds, flour and salt and mix until smooth. Put the pastry on a floured tray (sheet), wrap with cling film (plastic wrap) and chill for 1 hour.
2. The dough will be very soft, so roll it out between two sheets of silicone (baking) paper and chill for 20 mi