Instructions: Biscuits can be prepared up to 1 week before required.

This recipe as not suitable to freeze.

Line 2 oven trays with nonstick baking paper. Beat egg, egg yolk and essence in a bowl using a fork. Stir in the sifted flour. Add sugar and almonds and mix ingredients very gently to avoid breaking the almonds.

Place rounded tsps. of mixture into trays, spreading the almonds out so biscuits will be thin and crisp when baked. Cool on trays, remove from baking paper, store immediately in an air tight container.

Makes about 24.

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