A few drops of almond essence (extract)
12 almond halves to decorate
Whisk the egg whites until stiff. Add
half the sugar and continue to whisk until the mixture forms stiff
peaks. Fold in the remaining sugar, the ground almonds and the almond
essence. Spoon the mixture into 12 rounds on a greased and lined
baking (cookie) sheet and place an almond half on top of each one.
Bake in a preheated oven at 130°C/250°F/gas mark 1/2 for 2—3 hours