|Ground almonds||125 Gram|
|Icing sugar||1 Cup (16 tbs)|
Combine all ingredients, mix well, place in piping bag fitted with small fluted tube.
Pipe biscuits 5cm (2in) long onto greased trays about 2.5cm (1 in) apart, cover loosely with aluminium foil, stand overnight to dry out.
Biscuits must feel firm and dry to the touch before baking; leave standing longer if necessary.
Bake in moderately hot oven 5 minutes, or until golden brown, stand 1 minute before removing from trays to wire rack, brush with Glaze.
When set, store in airtight container.
Glaze Combine all ingredients, bring to boil, stirring until sugar and gelatine are dissolved, remove from heat, use while hot.