First, caramelise the white chocolate. Heat oven to 130C, break chocolate into small chunks, stir every 10-15 mins for even caramelisation, should take 40 mins to an hour.
Liberally grease a muffin tin, dust with flour. Cream butter, sugar, salt, mix in ground almonds, then flour until dough forms. Bake in muffin tray.
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