Croquants aux amandes

Method

Preheat oven to 160°C and line a baking tray with greaseproof paper. Toast the blanched almonds in a dry pan for 5 minutes until fragrant, then set aside. Whisk the egg whites to soft peaks, then gradually fold in the caster sugar, honey, vanilla extract and salt until well combined. Gently fold in the toasted almonds and melted butter until evenly distributed. Drop spoonfuls of the mixture onto the prepared tray, spacing them well apart, and flatten slightly with the back of a spoon. Bake for 20-25 minutes until golden brown and firm but still slightly chewy in the centre. Cool on the tray for 10 minutes before transferring to a wire rack to cool completely.