Method

• 1.
  Line a 20 x 30cm lamington pan with baking paper, leaving 3cm overhanging the long edges.
• 2.
  To make the base, place shortbread, almond meal and 50g almond kernels in a food processor and whiz until finely chopped. Transfer to a large bowl.
• 3.
  Place the butter, icing sugar and almond spread in a saucepan over medium heat and cook, stirring constantly, until combined and just below a simmer. Add to shortbread mixture and stir to combine. Spread shortbread mixture evenly into prepared pan, using a palette knife to smooth. Chill for 30 minutes.

• 4.
  Place chocolate and oil in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted. Top base with remaining 150g almond kernels, then pour over chocolate and chill for 2 hours or until set. Cut into bars and serve.