Grease well two baking sheets. Place
the almonds and 30 ml of the sugar in a blender or food processor and
process until finely ground, but not pasty.
Beat the butter until creamy, add the
remaining sugar and beat until light and fluffy. Gradually beat in the
egg whites until the mixture is well blended, then beat in the almond
Sift the flour over the butter mixture
and fold in, then fold in the almond mixture.
Drop tablespoonful of the mixture on
to the baking sheets 15 cm apart. With the back of a wet spoon, spread
each mound into a paper thin 7.5cm circle. Sprinkle with the flaked
Bake the biscuits, one sheet at a
time, for 5-6 minutes until the edge are golden and the centre still
pale. Remove the baking sheet to a wire rack and, working quickly, use a
palette knife to loosen the edges of a biscuits.
Lift the biscuit on the palette knife
and place over a rolling pin, then press down the sides of the biscuit
to curve it.
Repeat with the remaining biscuits,
and leave to cool.