|Ground almonds||2 Ounce (50 Grams)|
|Caster sugar||4 Ounce (125 Grams)|
|For coffee butter icing|
|Butter||1 1⁄2 Ounce (40 Grams)|
|Icing sugar||3 Ounce, sifted (75 Grams)|
|Coffee essence||1 Teaspoon|
|Ground almonds||1 Ounce, toasted (25 Grams)|
|Icing sugar||1 Tablespoon (To Dust On Top)|
Mix together the almonds and sugar and set aside.
Whisk the egg whites until stiff, then fold in the almond mixture.
Spoon the mixture into a piping bag fitted with a 1 cm (1/2 inch) plain nozzle and pipe sixteen 5 cm (2 inch) rounds on a piece of nonstick paper placed on a baking sheet.
Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 30-35 minutes.
Transfer to a wire rack.
To make the coffee butter icing, cream the fat with half the icing suga until soft, then add the milk, coffee essence and the remaining icing sugar.
Sandwich the rounds together in pairs with some of the butter icing and spread more round the sides.
Press ground almonds round the side of each cake.
Leave to set, then dust with icing sugar.