Cream in butter and powdered sugar. Add in the egg and vanilla essence. Mix in the flour, baking pwd and corn flour. Mix to get a soft dough. If it is too soft pop in the freezer for 15 minutes before you work with it.
Heat the oven to 180 degree C and bake the almonds for 8 minutes. Allow the almonds to cool before covering with the dough. You need to bake in two batches.
Pinch dough of the size of a small marble.Roll to form a small ball. Press an almond in the middle and cover the remaing to form an oval cookie. Place in lined baking sheet and bake at 180 degree C for 20 minutes, until golden brown.
Allow to cool completely, before dipping the chocolate. Double boil the chocolate to melt it. Pop in the cookies one by one into the chocolate and use a small fork to place it into the paper cups. Sprinkle almond nibs on top before the chocolate dries up. Makes 72 numbers.