Ingredients

1. 75 g almond powder
2. 100 g butter
3. 35 g de farine Blédor Pains bruns
4. 150 g of icing sugar
5. 4 egg whites
6. Whole almonds
7. Almond essence
8. Powder sugar

Preparation

1. In a pan, mix well the sugar, almond powder and flour.
2. Add the egg whites one by one by turning well. The dough should be homogeneous. Flavour with a few drops of almond essence.
3. Slowly melt the butter without colouring and incorporate it into the dough.
4. Fill paper cases or pans at 2/3. Bake for 5 min (preheated oven to 240°C - thermostat 8) then lower the oven to 180°C (thermostat 6) and bake for another 10 min. The almond sponge fingers just have to be golden.
5. As soon as out of the oven, sprinkle the almond sponge fingers with sugar and almonds.