Method

• 1.
  Preheat the oven to 180°C and line a baking tray with baking paper.
• 2.
  Sift icing sugar into a bowl. Combine almond meal, caster sugar, cardamom and 1/4 tsp salt flakes in a second bowl.
• 3.
  Place eggwhites in a stand mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks just form. Meanwhile, heat honey and almond extract in a small saucepan over mediumlow heat until just boiling. Remove from heat and, with the motor running, add the honey mixture to the eggwhites in a thin, steady stream. Whisk for 2 minutes or until meringue is just firm. Reduce speed to low and whisk in the dry ingredients to form a soft, sticky dough.

• 4.
  Using a 2.5cm cookie scoop or heaped tablespoon, scoop then roll the dough into evenly sized balls. Toss through icing sugar to coat heavily, then arrange on prepared tray and flatten slightly. Bake, rotating tray halfway, for 15 minutes or until crackled and fragrant. Dust with extra icing sugar and cool before serving. Store, in an airtight container, for up to 5 days.