Makes 30 cookies, takes 1 hour.
150g Caster Sugar
Pinch of Salt
50g Softened Butter
1 Large Egg White
200g Ground Almonds
20g Self-Raising Flour
(extra caster sugar to roll the cookies in)
In a bowl cream the butter and 150g of caster sugar.
Mix in the egg white until fully combined.
Add the pinch of salt, ground almonds and flour.
Mix with a spatula until it forms a soft cookie dough.
Wrap the dough in sheet of parchment paper and leave it to set in the fridge for 30 minutes.
Pre-heat the oven to 180*c and line a baking tray with parchment paper.
Use a teaspoon to measure the cookie dough and roll into a ball shape.
Roll each cookie ball in the remaining caster sugar.
Place 12 cookies spaced apart on the baking tray as they will spread.
Use a fork to slightly press down on the cookies to leave lines in the top.
Bake for 15 minutes then remove from the oven.
Leave them to cool for 20 minutes and then enjoy!