• 155g (5oz) ground almonds
  • 1 cup sugar
  • 2 large egg whites
  • 1/2 tsp vanilla
  • 1 or 2 drops almond essence
  • blanched almonds for decorating

Combine ground almonds, sugar, unbeaten egg whites, vanilla and almond essence, mix well. Place mixture in small bowl of electric mixer.

Beat mixture on medium speed 3 minutes. Let mixture stand 5 minutes.

Spoon mixture into piping bag fitted with 1cm ( 1/2 in) plain tube, pipe in circular motion from centre, to make biscuits about 4cm (1 1/2 in) in diameter (or they can be smaller). Pipe onto lightly greased trays which have been dusted with flour; shake off excess flour before piping.

Place a blanched almond or almond half on top of each biscuit. Bake in mod­erate oven 12 to 15 minutes or until tops are lightly browned. Leave on the trays a few minutes before remov­ing with a metal spatula to cool on wire rack.

     

 

Note: Coarsely ground almonds will give better results in these biscuits than will finely ground.