Checkerboard biscuits (Slideshow version)
Stage 12/12 : 15 min.
Bake for around 15 minutes 200°C (390°F), but do not let the almond part brown.Remarks
As always with shortbread-style biscuits, it is important not to overcook them. They should still be slightly yielding and not completely hard and dry.You can vary this recipe however you wish, using flavours other than chocolate and almonds, so use your imagination.