1.Preheat oven to 200°C (180°C fan-forced). Lightly grease oven trays.
2.Beat butter and sugar in small bowl with electric mixer until smooth. Stir in flour and almond meal.
3.Roll level tablespoons of mixture into balls; place onto trays about 5cm apart. Flatten slightly with a floured fork to 1cm thick; sprinkle with flaked almonds.
4.Bake about 10 minutes or until browned. Stand crisps on trays 5 minutes; transfer to wire racks to cool.
Crisps can be made up to 2 weeks ahead; store in an airtight container.Note