Chocolate Dipped Hokey Pokey Biscuits.

Ingredients
100gm's Almonds
100gm's Caster Sugar
4 Tablespoons Plain Flour
1 Egg White
2 Teaspoons Unsalted Butter,Melted.
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
100gm's Milk Chocolate,Chopped into small pieces.

Method
Preheat an oven to 170 celsius and toast the almonds on a baking sheet until golden brown,about 8-10 minutes,remove from oven and set aside to cool.Leave the oven turned on.
In a bowl combine the sugar,flour,egg white,butter ,salt and vanilla in a bowl,stir the mixture till smooth then
gently fold in the almonds until they are coated with the batter,set aside the mixture for about 20 minutes before using,keep it at room temperature and stir it once or twice but don't overbeat it.
Now take a piece of greaseproof paper and trace 2 6 inch circles on it (Trace marks down)then evenly divide the batter between the circles and use a spatula to ensure that the mix evenly and smoothly covers the entire circles.Bake in the preheated oven 20-25 minutes until golden brown ,remove from the oven and cool 4-5 minutes then use a sharp knife or a pizza cutter to cut the biscuits into wedge shape biscuits. Cool a further 30 minutes before attempting to remove them from the baking paper.
Heat 1 inch water in a small saucepan and then place the chocolate in a bowl and melt it over the water,don't overheat it,better to have the water a bit cool and take longer than overheat it and seize the chocolate.
Now take each biscuit and dip the rounded edge into the chocolate and place on baking paper and cool in the
refrigerator for 5 minutes to set the chocolate.
Enjoy!