Toast the almonds, then crush the nuts with a rolling pin or electric blender and set aside.
Melt the butter in a pan with the fudge.
Add the chopped nuts and flour, and mix well.
Roll the mixture out thinly onto a board, cut out 4cm disks, place on baking paper on a baking tray. Bake in the oven 165 C / Gas Mark 3 for 12 minutes.
Cool on a round surface, such as a rolling pin, then serve.
