1

Using a food processor, process, the almond meal for 5 minutes or until the almonds start becoming slightly sticky. Add the butter, egg, egg white, vanilla and orange rind and process until combined. Spoon the dough onto a large square of baking paper. Roll the dough between 2 sheets of baking paper until about 3mm thick. Freeze for 2-3 hours or until dough is very firm.

2

Preheat over to 190⁰C. Line 2 baking trays with baking paper. Remove the dough from the freezer and stand for 1-2 minutes to thaw slightly. Using a 6cm x 4.5cm egg-shaped cookie cutter, cut out 28 biscuits, re-rolling the excess. Place on the prepared trays. Bake for 12 minutes or until slightly golden. Set aside on the tray to cool. Transfer to a wire rack.

3

Place the chocolate in a microwave-safe bowl. Microwave on High (100%) for 1 minute. Stir vigorously with a fork until the chocolate completely melts and is smooth and glossy. Decorate the biscuits with chocolate and sprinkles in any pattern you like. Set aside for 1 hour or until set.