Method

• 1.
  Peel oranges, then cut the rind into thin strips and set aside. Remove pith from oranges, then slice into rounds. Set aside.

• 2.
  Place sugar in a small pan over medium heat and cook, stirring occasionally with a fork, for 10 minutes or until a golden caramel. Add orange juice or water (be careful as it may spit), then add cinnamon, brandy and orange rind. Cook, stirring, for 5 minutes. Cool slightly.
• 3.
  Place orange slices on a baking tray and pour over caramel. Chill for 2 hours.
• 4.
  Meanwhile, for the almond biscuits, preheat the oven to 180°C. Grease and line a baking tray with baking paper. Whiz blanched almonds and flour in a food processor until fine crumbs. Set aside.
• 5.
  Beat eggwhites to soft peaks, then gradually beat in sugar and vanilla until stiff and combined. Fold in flour mixture until just combined. Spoon tablespoons of the biscuit mixture onto lined tray. Sprinkle with sugar, top each with a flaked almond and bake for 15 minutes or until very lightly coloured. Cool on tray for 5 minutes, then transfer to a rack to cool completely. Serve biscuits with caramel oranges.