Line the baking trays with parchment paper

Fit the K beater to the machine

Spread Ingredients 1 (flour, almonds) evenly on to the prepared baking tray

Bake at 150°C for 30 minutes, stir occasionally during baking

Remove from the oven and let cool

Add Ingredients 2 (chocolate spread, lard, icing sugar, cocoa powder, salt) into the Mixer bowl

Transfer the baked almonds into the Mixer bowl

Attach the Mixer bowl too the machine, fit the splash guard

Start the machine on speed Min and gradually increase speed

Mix on speed 3 for 3-4 minutes until the mixture resembles breadcrumbs

Scrape the sides of the bowl with a spatula halfway through or as necessary

Transfer the crumb mixture from the Mixer bowl to a work surface

Shape into a flattened disc

The mixture is very dry, but the warmth from your hands will begin to melt the fat in the mixture and it will become like a short biscuit dough

Using a lightly floured rolling pin, roll the dough out until 1“thick or preferred thickness

Use a cookie cutter to cut out desired shapes from the dough

Place the shaped dough on the prepared baking tray

Chill in the fridge for 20 minutes or until firm

Pre-heat the oven to 150°C

Retrieve the chilled dough shapes from the fridge

Bake 150°C for about 20 minutes

Remove from the oven and let cool

Dust the biscuits with icing sugar