|Ground almonds||4 Ounce (125 Grams)|
|Caster sugar||6 Ounce (185 Grams)|
|Rice flour||1 Teaspoon|
|Almond essence||3 Drop|
|Split almonds||2 Tablespoon (For Decoration)|
Mix together the ground almonds, sugar and rice flour in a bowl, then stir in the unbeaten egg whites and beat until well mixed.
Add the almond essence and beat until blended.
Line two baking-sheets with non-stick silicone paper, or rice paper.
Pipe or place teaspoons of the mixture on to the paper allowing plenty of room for spreading.
Top with a piece of almond and bake at 170oC/325°F/Gas Mark 3 for 20-25 minutes or 10-15 minutes for tiny ones.
Cool on a wire rack and store in an airtight container.