Straccia Denti

• 1 lb / 455 g almonds
• 14 oz / 395

Blanch the almonds, remove the skins, and slice the nuts lengthways, or split them. Mix with the honey and flour, keeping back a tablespoon of the flour. Whisk the egg whites to stiff peaks, and fold into the almond mixture. Butter and flour baking sheets, and put spoonfuls of the mixture on to them