Sift together the flour, cocoa powder, bicarbonate of soda, baking powder and salt

In another bowl, beat the butter and sugars together until smooth and creamy. Beat in the egg and vanilla essence.

Add the flour mixture to the butter mixture and bring together to form a dough, then add in the chocolate chips and smashed up almonds (you may find using your hands easier!)

Form the dough into one or two log shapes about 3cm (1½") in diameter and roll up in some greaseproof paper. (Or to cook straight away, break off small pieces of dough, roll into balls and flatten onto a baking sheet)

Put the dough log in the fridge for a couple of hours to firm up - you can leave the dough for long (a day or two) if you need to, just allow to come to room temperature a little before slicing - I found that easier.

When you are ready to bake, pre-heat the oven to 160C/350F/Gas 4.

Slice the dough into ½cm (¼") discs and place onto a baking sheet about 4cm (1½") apart

Bake for 12-14 minutes

Transfer to a wire rack to cool

Can be stored in an airtight container for 5-7 days