Instructions: Oven:
Beat together the butter and sugar until light and creamy then beat in the egg whites and stir in the vanilla essence.

Stir in the flour a little at a time until completely incorporated.

Grease and flour 2 baking sheets and mark about 6 x 10cm circles in the flour on each sheet.

On one baking sheet drop the mixture into the marked circles 2 teaspoons at a time and spread it evenly to fill the shape.

Bake this first batch in a preheated oven ( 220c/425f/gas7) for 4 minutes.

As soon as you take the biscuits from the oven lift them one at a time from the baking sheet and shape them quickly into cones.

To do this hold each biscuit in the palm of one hand and with the other wrap 2 sides of the circle to overlap.

Stand the cones upright in a dish or casserole until they have cooled.

Cook and shape the remaining mixture similarly the biscuits can be stored in an airtight tin for up to 2 days.

Stir the vanilla essence and most of the almonds into the cream reserving some for decoration.

Just before serving fill the cones with cream and top each one with a toasted almond.

Makes about 12 cones

Preparation Time: 15 minutes

Cooking Time: 8 minutes (in 2 batches)

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