- 110g ground almonds
- 85g caster sugar
- 2 egg whites
- 1 tsp almond essence
- flaked almonds and/or glace cherries to decorate
Preheat oven to 160 degrees C, line a tray with baking paper.
Mix almonds and sugar together.
Whisk egg whites stiffly, fold in almonds, sugar and almond essence.
Take a generous half-dessert spoon of mix and quenelle onto tray, then decorate.
Bake for 15-20mins until pale golden.
Sub hazelnut meal for almond, omit almond essence, add 1 tsp vanilla and 1/4 tsp cinnamon.