Makes about 42
600g ground almonds
450g caster sugar
1 teaspoon almond essence
3 teaspoons baking powder
5 egg whites
100g icing sugar
almonds or candied cherries, halved
Pre-heat the oven to 170°C.
In a medium-sized bowl, combine the ground almonds, caster sugar, almond essence and baking powder.
In a large bowl, whisk the egg whites until light and foamy. Slowly add the almond mixture to the egg whites until they are mixed together properly.
Line a baking tray with baking paper. With your hands, form golf-sized balls of the mixture. Dip into the icing sugar and place on the tray. Press the biscuit down slightly and add either an almond or a candied cherry on top of each ball.
Bake for 15 minutes or until lightly browned. Remove and allow the biscuits to cool.