Instructions: Pound and grind the almonds in a pestle and mortar, until they become an oily mass.

Alternatively, grind the almonds in a food processor, or chop, then grind in batches in a blender until oily.

Turn the ground nuts into a bowl, add the brown sugar and knead thoroughly, until the mixture is very smooth and soft.

Add the egg white as you do this to help the mixture stick together.

Divide the almond mixture into 4-6 portions and roll each into a ball.

Lightly coat the balls with caster sugar, and roll each one out thinly, into a round.

Place on a piece of muslin or a clean tea towel and leave to dry for 6-8 hours.

Wrap the pieces of sweetmeat individually in greaseproof paper and store for up to 2 weeks in an airtight container.

Requires drying time.

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