Searcys Regina Biscuits

Makes 18

INGREDIENTS 

2 free-range egg whites

110g caster sugar

60g ground almonds, sieved

60g unsalted butter, melted

0.5 tsp vanilla extract

Flaked almonds

METHOD

• Preheat your oven to 180°C.
• Line 3 oven trays with baking parchment.
• Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar, beating thoroughly after each addition.
• Gently fold in ground almonds. Then add butter and vanilla extract.  Taking care to not knock out too much air from the mixture.
• On the prepared trays, using the back of a spoon, spread 1 teaspoonful of mixture into discs about 3cm apart. Sprinkle the mixture lightly with the flaked almonds. Bake for about 5 minutes or until browned lightly around edges, I would recommend you do this one tray at a time to give you time to mould them once they are baked.  The prepared raw discs will come to no harm whilst they wait to be baked.
• The biscuits will be soft when they come out of the oven, so lift them quickly and carefully with a spatula, and place them immediately over a clean rolling pin or wine bottle to get a curved shape. They cool very quickly.
• When cooled completely, transfer to an airtight container.
• Wonderful with ice creams, mousses or fools, or as a treat with a good cup of tea or coffee

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