• 100 g (3½ oz) blanched almonds
• 1 egg, separated
• 120 g (4¼ oz) sugar
• 90 g (3¼ oz) butter, softened
• 1 teaspoon vanilla extract
• 175 g (6 oz) plain (all-purpose) flour
• 1 teaspoon ground cinnamon

Preheat the oven to 180°C (350°F/Gas 4) and line 2 baking trays with baking paper. Grind the almonds coarsely so you have a few bits in your biscuits. Use electric beaters to whip the egg white and half the sugar to soft peaks in a small bowl first so you don’t have to wash the beaters. Keep aside or in the fridge but don’t leave it too long or it will deflate.

Use the electric beaters to whip the butter and the rest of the sugar together until creamy. Add the egg yolk and vanilla, then add the flour, cinnamon, almonds and a pinch of salt and mix in with a wooden spoon. Incorporate the beaten egg white.

Grab chunks of dough smaller than an apricot and rest them on the prepared trays in rows. Bake for about 12 minutes, until pale golden and firm. Cool on the trays and store in a pretty tin.