1. To prepare the almonds:  toast almonds in a frying pan, then split in two lengthways (the flavour of toasted almonds is irresistible).
   
2. Mix the sugar and egg whites in a large bowl but do not beat.  Add the flour and ground almonds, being careful not to use more than 20gr of each.
   
3. Add the toasted almonds and mix well.
   
4. Line the tray with baking parchment and spoon small elongated heaps onto it, ensuring that they are well-spaced as they will spread during the cooking.  This amount should give you 16 heaps per tray.  If you have only one tray, the biscuits can be cooked in two sessions.
   
5. Cook for 15 minutes at 180°C in the centre of the oven.
   
6. The biscuits will harden as they cool and can then be easily removed from the paper.
   

Will keep for up to a month in  a sealed tin.