Ugly but good almond biscuits from Lucy Boyd. Excellent with raspberries or other fruit – or just with coffee. I usually make half quantity, which gives 13-15 biscuits.
4 medium egg whites
250g caster sugar (vanilla sugar or add ½ tsp vanilla extract)
300g skinned almonds, finely chopped in blender (but not to powder)
Preheat the oven to 170ºC/150ºC fan/Gas 3. Whip the egg whites with a pinch of sugar until very stiff. Mix the almonds with the remaining sugar (and vanilla extract, if using) and fold in the egg whites.
Grease a baking sheet or line with baking parchment. Using a tablespoon, place little dollops about 3-4 cm apart (they spread a little when cooking), onto the baking sheet and bake for 30 minutes. Remove from the oven and leave to firm upon the tray and dry out a little, then transfer to a wire rack to cool. They can keep for a while in a tin, but are so good they will soon be devoured.