Preheat the oven to 160oC/325oF/Gas
3. Line a large baking sheet with non-stick baking paper or foil. In a
food processor fitted with a metal blade, process the toasted almonds
with half the sugar until they are finely ground but non oily.
Transfer to a bowl and sift in the
cocoa and icing sugar, stir to blend. Set aside.
Beat the egg whites and cream of
tartar until stiff peaks form. Sprinkle in the remaining sugar 15 ml at
a time, beating well after each addition, and continue beating until the
whites are glossy and stiff. Beat in the almond essence.
Sprinkle over the almond mixture and
gently fold into the egg whites until just blended. Spoon the mixture
into a large piping bag fitted with a plain 1cm nozzle. Pipe 4cm rounds,
2.5cm apart, on the baking sheet. Press a flaked almond in the centre of
Bake the cookies for 12-15 minutes or
until they appear crisp.
Remove the baking sheet to a wire rack
to cool for 10 minutes.
With a metal palette knife, remove the
cookies to the wire rack to cool completely