Ingredients

· 4 egg whites

· 1 teaspoon almond essence

· 550 g icing sugar

· Pinch of salt

· 550 g ground almonds

· 100 g flaked almonds

Method

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 160°C and line a baking tray with baking paper. When ready to bake, cut into two cm per slice and roll each one into a ball. Place onto the lined baking tray 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 for 20-25 minutes or until lightly golden.