Place the icing sugar and butter in the bowl of a mixer and, using the beater attachment, mix until combined. Add the flour and, when just mixed, gradually add the olive oil.

When almost combined, add the chopped almonds. Form the dough into a ball and flatten slightly. If the dough is too sticky, dust it with a little flour. If too dry, add 1 tbsp cold water before forming it into a ball.

Wrap in foil and refrigerate for at least 20 minutes. Preheat the oven to 180°C. Cut the dough into 4 pieces and roll each piece out to a thickness of about 4 mm. It's easier to do this between two layers of baking paper lightly dusted with plain flour.

Using the biscuit cutter, shape as many biscuits as you can (makes about 20). Using a flat spatula, carefully lift the biscuits onto two baking trays lined with baking paper. Cook the biscuits in the preheated oven for 8-10 minutes until golden brown. Store the cooled biscuits in a tin. In a small food processor blend 200 g of the raspberries with the lemon juice, orange juice and caster sugar. Strain into a bowl and discard the raspberry seeds.

Add the blueberries and strawberries to the bowl. In a separate bowl fold together the chestnut cream and whipped cream. Spoon a little fruit mix in the centre of 8 dessert plates. Place 1 tbsp chestnut mixture in the centre and a circle of about 8 raspberries around the chestnut cream.