Instructions

1. Preheat oven to 180°C/350°F/gas 4 and line 2 large baking sheets with parchment paper.
2. Combine butter and sugar in a medium saucepan over medium low heat and stir until the butter has melted and the sugar has mostly dissolved. Remove from heat.
3. Finely chop 4 tbsp of the flaked almonds as well as the mixed peel. Combine with the remaining flaked almonds and flour in a medium sized bowl, give a quick stir to mix.
4. Pour the melted butter and sugar mixture over the dry ingredients and stir until just combined. Drop scant teaspoonfuls of the mixture onto prepared trays leaving at least 6cm (2½inches) between them as the biscuits will spread quite a bit while baking. You may find you only have space for 8 on each baking sheet.
5. Bake in preheated oven for about 7 minutes, then leave to cool on a wire rack. Repeat steps with any remaining mixture. Line 2 baking sheets with more parchment paper and set aside.
6. Melt the chocolate in a heatproof bowl set over barely simmering water, stirring occasionally until chocolate is smooth. Remove from heat.
7. Spread about 1½ tsp of melted chocolate onto the back of each biscuit with the back of a teaspoon or a flat knife. Place biscuits chocolate side up on prepared trays and leave until chocolate is set.
8. Will keep for 2-3 weeks in an airtight container.