Croissants de Provence

• 175 g (6 oz) ground almonds
• 150 g (5

Mix the ground almonds with the caster sugar in a bowl. Add the jam and vanilla essence. Gradually stir in about two-thirds of the egg white – just enough to form a thick dough which can be worked by hand.

Preheat the oven to Gas Mark 4/180°C/350°F. Grease 2 baking sheets with