Preheat the oven to 180C/160 fan/gas mark 4. Line a baking tray with baking paper.
Using an electric mixer with a paddle, cream butter and icing sugar on medium speed until light and fluffy. Add egg and vanilla essence, mix well again.
In a separate mixing bowl, combine flour, almond flour and salt. Add flour mixture to the butter mixture to form a soft dough.
Fill the dough into a flower semperit maker, if you have one. Press gently and create dahlia-shaped flowers on the lined baking tray. You can also use a piping bag to create flower-like shapes.
(Note: If dough is too soft to hold its shape, add a little more flour. Successful texture depends on the texture of dough and size of the petal in mould). Alternatively, use a piping bag with a star nozzle. Continue until all dough is used up. Add extra butter if the dough becomes dry and will not pipe properly.
Now sprinkle with almonds and chocolate bits.
Bake for about 12 to 15 minutes or until golden brown. Leave to cool on the baking paper on a wire rack. They will be soft until they have cooled down.
Store in airtight containers or cookie jars.
1.Leave the butter at room temperature for two hours before using, so it is soft when you start baking.
2. Cream the butter well. A light and fluffy texture makes for light and crunchy cookies.
3. If your dough goes dry, add a little extra soft butter.