Preheat the oven to 180 C / Gas 4. Grease 2 baking trays.
Melt the Stork® in pan and allow to cool. Sift the flour and the bicarbonate of soda into a mixing bowl. Add the ground almonds, oats, hazelnuts, sugar, and the chocolate chunks and mix well. Mix the cooled melted butter with the egg yolk and pour into the dry ingredients, stirring to combine.
Form into small balls and arrange slightly apart from each other on the prepared baking trays. Gently flatten the biscuits with your fingers just a little.
Bake in the preheated oven for approx 10 minutes or until golden.
Allow to cool a little on the baking trays before transferring them to a wire rack to finish cooling.
For this recipe you can use 150g Stork, or butter.