Almond Paste Cookies

Method

Combine ground almonds and icing sugar in a bowl, stirring well to remove any lumps. In a separate bowl, whisk egg whites until they form soft peaks, then gently fold them into the almond mixture along with the almond extract and rose water, being careful not to deflate the whites. Season with a pinch of salt and mix until you have a stiff paste that holds its shape. Using damp hands or a small ice-cream scoop, form the mixture into 24 balls and place them on a baking tray lined with parchment paper, pressing a whole almond into the centre of each. Bake at 160°C for 12-15 minutes until pale golden and set but still soft inside. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.