225g butter
1/2 cup Chelsea Icing Sugar
1 cup ground almonds
2 cups plain flour
1/4 teaspoon almond essence
75g cooking chocolate
1/2 cup Chelsea Icing Sugar (extra) 

Preheat the oven to 150C.  Line one or two baking trays with baking paper.
Cream the butter and the first 1/2 cup of icing sugar, until smooth and creamy.  Beat in the almonds, flour and almond essence.
Cut the chocolate into 1cm cubes.  Take a heaped teaspoon of the mixture and neatly roll around a cube of chocolate.  Place on the baking paper.  Repeat with the remaining mixture and chocolate cubes.
Bake for about 40 minutes, until lightly golden.  Remove from the oven and, while hot, dust with the remaining icing sugar.  When cool, store in an airtight container.