Put the butter and sugar in a bowl and cream together until light and fluffy.
Add the vanilla extract and whipping cream, mix well. Sift the flour and baking powder into a bowl, then mix in the ground almonds and cocoa nibs.
Fold this into the creamed butter mixture and mix until it forms a dough.
Wrap it in cling film and leave to chill in the fridge for at least 1 hour.
Preheat the oven to 180C (350F/Gas4). Roll the dough out to a thickness of 4mm.
Using a knife cut the dough into 5cm squares, or use a cookie cutter of your choice. Place the biscuits onto baking trays lined with non-stick baking mats or baking parchment. Make sure the biscuits are at least 3cm apart.
Bake in the preheated oven for 12-15 minutes until lightly golden in colour. Remove from the oven and lightly sprinkle them with granulated sugar and allow to cool.
These will keep for 5 days in an airtight container.