30 mins to 1 hour
Small and perfectly formed, these after dinner treats are delicious with coffee.
By Matt Tebbutt
From Saturday Kitchen
- 4 medium free-range egg whites
- 1 tsp almond essence
- 550g/1lb 4oz icing sugar, plus extra for dusting
- pinch salt
- 550g/1lb 4oz ground almonds
- handful flaked almonds
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 1 hour.
Preheat the oven to 130C/150C Fan/Gas 1 and line 2 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.
Bake in batches for 20-25 minutes or until lightly golden.