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Toast the nuts at 200°C until gently golden brown, then crush and chop into smaller pieces
Bash the fennel seeds with a bit of the sugar in a pestle and mortar then chop up the chocolate
Combine all the ingredients in a bowl and mix thoroughly
Split the mixture into two and roll out into logs on a bed of icing sugar to stop them sticking
Lay on baking trays with parchment paper and bake at 200°C for 20 minutes
Remove and leave to cool a little, then chop into biscuits at an angle while still warm
Lay out on the trays and bake again at 150°C for another 20 minutes or more, turning halfway through until they are dry but not too hard
Store in a jar when cooled