Cream butter and sugar until light. Beat in egg yolk. Stir in sifted dry ingredients and blend well to form a dough.
Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.
Place dough on lightly greased trays. Bake in preheated oven at 175°C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.
Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.