1.Beat butter, rind, sugar and yolk in small bowl with electric mixer until smooth. Stir in sifted flour, almonds and cherries. Use floured hands to shape mixture into 4 cm x 20 cm bar shape; wrap in foil and refrigerate for one hour or until firm.
2.Cut bar into 5 mm slices using a serrated knife. Place slices about 3 cm apart on baking paper-covered oven trays; bake in moderate oven for about 15 minutes or until lightly browned. Cool on trays.
3.Dip half of each biscuit in combined chocolate and oil; leave to set on wire racks.
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