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5 from 3 votes


Author: an original recipe from Lavender and Lime


  • 175 g icing sugar - I used fructose
  • 125 g ground almonds
  • 1 egg white
  • 2.5 mls almond essence


  • Place the sugar into a sauce pan and over a low heat, leave to melt
  • Remove from the heat and mix in the almonds
  • Whisk the egg white until stiff
  • Add the almonds and essence
  • Mix together with a spatula
  • Spread onto a silpat and leave to cool