|Ground almonds||4 Ounce|
|Almond essence||3 Drop (A few drops)|
|Glace icing||1⁄2 Cup (8 tbs)|
|Butter icing||1 (using 1 1/2 oz. butter, etc., flavoured with coffee)|
Grease and flour a small baking-tray.
Whisk egg whites—not too stiffly.
Whisk in half of the castor sugar, then fold in ground almonds, essence and remaining sugar, lightly.
Spread the mixture evenly over the prepared tray.
Bake in a moderate oven (350° F., Gas 4) until almost set, then cut at once into rounds 1 1/2 in in diameter, return them to the oven with the trimmings, until quite firm, and place on a cooling tray.
Allow trimmings to continue cooking till a good golden colour, and when cold crush with a rolling-pin and pass through a fine sieve.
Sandwich rounds together in pairs with butter icing, spread top and sides smoothly with butter icing and coat with the sieved crumbs.
Reshape the cakes, using a knife, and decorate the top of each with a little pink glace 1 icing dropped in the centre.