Ingredients

• 4 medium egg whites
• 1 tsp almond essence
• 550g/1lb 4oz icing sugar
• plus extra for dusting
• pinch salt
• 550g/1lb 4oz ground almonds
• 100g/3½oz flaked almonds

Directions

• Place the egg whites
• almond essence
• icing sugar
• salt and ground almonds into a food processor and blend to a smooth paste.
• Dust a clean work surface with icing sugar
• turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour.
• Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper.
• When ready to bake
• cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little.
• Bake in batches for 20-25 minutes or until lightly golden.