• 125 g (generous 4 oz) unsalted butter
• 125 g (generous 4 oz) unrefined caster sugar
• 1 free-range egg, beaten with 2 tablespoons Amaretto
• 175 g (6 oz) self-raising flour
• 85 g (3½ oz) chocolate
• 85 g (3½ oz) flaked or chopped almonds

Cream the butter and sugar, and beat in the egg, liquid and flour. Chop the chocolate and stir it and the almonds into the mixture.

Scoop up balls, about 1 tablespoonful, with floured hands, and place on two prepared baking sheets, well spaced. Press down with fingers, or spatula, to a diameter of about 7.5 cm (3 inches), and bake for 12 to 15 minutes in a preheated oven at 180°C/350°F/gas mark 4. Remove from the oven, leave for a minute or two, and then cool the biscuits on a wire rack to crisp them up. These are perfect with the chocolate drink.