Almond Crisps Recipe

2 egg whites
100 g/4 oz caster (superfine) sugar
75 g/3 oz ground almonds
25 g/1 oz/2 tbsp butter or margarine, softened
50 g/2 oz icing (confectioners') sugar, sifted
10 ml/2 tsp cocoa (unsweetened chocolate) powder
50 g/2 oz plain (semi-sweet) chocolate, melted

Method:

Whisk the egg whites until they form stiff peaks. Whisk in the caster sugar a little at a time. Fold in the ground almonds. Using a 1 cm/0.5 in piping nozzle (tip), pipe the mixture into 5 cm/2 in lengths on a lightly oiled baking (cookie) sheet. Bake in a preheated oven at 140°C/ 275°F/gas mark 1 for 1-1.5 hours. Leave to cool.

Cream together the butter or margarine, icing sugar and cocoa. Sandwich pairs of biscuits (cookies) together with the filling. Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Dip the ends of the meringues in the chocolate and leave to cool on a wire rack.