Instructions: Line a 1lb loaf tin with greaseproof paper. Soften butter and beat with icing sugar until very pale in colour and of a dropping consistency. Add ground almonds and single cream and beat together.

Whip cream until standing in peaks. Mix brandy and coffee, put onto a shallow plate. Quickly dip in 8 biscuits and arrange them over the base of the prepared tin.

Spread 1/2 almond butter cream over them, 1/2 the whipped cream. Dip in 8 more biscuits and proceed as before. Top layer should finish with biscuits.

Cover tin with foil to weigh down. Refrigerate for a minimum of 2 hours or if preferred deep freeze. Thaw for 2 hours.

To serve, decorate with remaining whipped cream, toasted almonds and a drizzle of melted chocolate.

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