|Ground almonds||2 Ounce (50 Gram)|
|Caster sugar||4 Ounce (100 Gram)|
|Ground almonds||1 Ounce, browned (25 Gram)|
|Hazelnuts||8 , toasted, skinned|
|Butter||3 Ounce (75 Gram)|
|Icing sugar||4 Ounce, sifted (100 Gram)|
|Coffee essence||1 Teaspoon|
Mix the almonds and sugar together and set aside.
Whisk the egg whites until stiff, then fold in the almonds and sugar.
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 baking tray lined with baking parchment.
Bake in a preheated oven for 30-35 minutes.
Transfer to a wire rack to cool.
To make the butter icing, cream the butter with half the icing sugar until soft, then add the milk, essence and remaining icing sugar.
Sandwich the rounds together in pairs with some of the icing and spread more round the sides.
To make the glace icing, mix the icing sugar with the coffee essence and water.
Press ground almonds round the side of each cake.
Place a little glace icing on top.
When set, decorate with piped butter icing and nuts.