|Glace icing||1⁄2 Cup (8 tbs) (1/2 Quantity)|
|Apricot jam||6 Ounce (175 Gram)|
|Caster sugar||8 Ounce (225 Gram)|
|Ground almonds||8 Ounce (225 Gram)|
|Almond essence||3 Drop (Adjust Quantity As Per Taste)|
|Pink food color||3 Drop (Adjust Quantity As Needed)|
Line a shallow 23 cm/9 in square cake tin with non stick baking parchment.
Whisk the egg whites until stiff but not dry.
Whisk in half the sugar, then fold in the remainder, together with the ground almonds and almond essence.
Spread the mixture evenly in the prepared tin.
Bake in a cool oven (150 C, 300 F, gas 2) for about 30 minutes.
Remove the biscuit from the oven and mark it into rounds, using a plain 6.5cm/2 1/2 in round cutter.
Return to the oven and bake for a further 30 minutes, or until the biscuit is golden brown.
Cool in the tin for a few minutes, then carefully transfer the rounds to a wire rack to cool completely.
While the jap cakes are cooling, rub the trimmings through a sieve, then warm the apricot jam gently in a small saucepan and sieve it into a bowl.
When they are cold, brush the jap cakes evenly with the jam and roll them in the biscuit crumbs.
Colour the glace icing pale pink and place a small drop of icing in the centre of each biscuit.