7oz plain flour sieved
1oz cornflour sieved
4oz castor sugar
2oz ground almonds light roasted
1 egg yolk mixed with 2 tablespoons of iced water
1 tsp vanilla essence
1 egg white
4oz icing sugar sieved
1 tsp cornflour sieved
chopped almonds (you may also use chopped pistachios)
Combine plain flour, castor sugar and butter into a bowl. Beat lightly to form breadcrumbs. Add ground almonds. Then finally pour egg/water mixture bit by bit. Knead to form a soft dough. Roll onto your working board 4mm thickness. Using a sharp knife .. cut into leen rectangular logs. Top a teaspoon of egg white mixture. Smooth its edges (I used a small butter knife) and top with chopped nuts. Bake in 160C pre-heated oven until done.
To make the meringue topping:
Whisk egg whites until bubbly and add in icing sugar bit by beat to form a smooth icing. Add cornflour and whisk until a 'near stiff' consistency'. Make sure the topping is not too 'watery' or it will drip to sides of cookies before baking.. Get a nice consistency so it can spread easily onto cookies without too much dripping.