MethodGrind the almonds in a food processor together with the brown sugar and butter. Add the flour and a little bit of salt. Knead until obtaining a homogeneous mixture. Divide the mixture into two and create two cylinders with the diameter of about 3 centimetres. Wrap the two cylinders in baking paper and cool in the fridge for about 2 hours.
Cut the cylinders into pieces of about 1 centimetre and roll them with the hands to obtain little spheres. Put the spheres in a baking tray and cover them with baking paper. Put the tray in the fridge for about one hour. Cook at 180° for 10-15 minutes. Take the tray out of the oven and let cool down completely. In the meantime, melt the chocolate and mix until creamy. Spread the chocolate on one side of the biscuit, wait a few minutes, and then cover the other side.
Cool to allow the chocolate set and serve.