Method

• 1.
  Preheat oven to 180°C. Place almonds on a baking tray and bake for 10 minutes until golden brown, turning after 5 minutes. Set aside to cool. Reduce oven temperature to 160°C.
• 2.
  Place almonds and half the caster sugar in a food processor and process until fine crumbs. Beat eggwhites and cream of tartar in a bowl until stiff peaks form. Gradually add remaining caster sugar until combined and glossy, then beat in almond essence. Combine almond mixture and icing sugar in a bowl. Fold into eggwhites until just combined.
• 3.
  Grease and line a baking tray with non-stick baking paper. Spoon mixture into a piping bag (use a 1cm nozzle) and pipe rounds, about 3cm in diameter, on tray (or place spoonfuls of mixture on tray).
• 4.
  Top each biscuit with a flaked almond, then bake for 15 minutes until crisp. Cool completely. Serve with espresso.