Makes 10-12 Pieces Depending on how you break it

100 grams Whole Blanched Almonds, roughly chopped

100 grams Ground Almond/Almond Flour

150 grams All-Purpose Flour

150 grams Semolina or Finely Ground Polenta

150 grams White Sugar

1/2 tsp Salt

1/2 tsp Baking Powder

Grated Zest of 1 Large Orange

225 grams Unsalted Butter, Softened

2 Large Egg Yolks

Chocolate Pieces/Chunks for Topping

Whole Raw Almonds for Topping

Preheat oven to 350° F. Grease a 10-inch springform pan or a tart pan with a removable bottom. Line with parchment.

For the whole blanched almonds, I use a food processor to chop them. You want small pieces.

Place all of the ingredients except for the chocolate and the whole raw almonds in the bowl of an electric mixer and turn on low speed. Mix until a soft crumble forms.

Gently press 3/4 of the dough into the prepared pan - no need to compact it. Scatter the chocolate pieces on top.

Sprinkle the remaining dough over the chocolate and use your fingertips to gently even it out. place the whole raw almonds on top.

Bake for 40-45 minutes. Allow to cool completely, ideally overnight. I like to leave it out to dry for a few days, breaking off a piece each morning.