130 g blanched almonds

250 g plain flour

125 g vanilla caster sugar, if available, or caster sugar

3/4 teaspoon baking powder

2 large egg, plus 1 yolk

1/2 teaspoon real almond essence or vanilla essence

a baking sheet, greased

Makes about 20

Toast the almonds on a heatproof dish in a preheated oven at 180°C (350°F) Gas 4 for 10-12 minutes until lightly browned. Cool, then roughly chop 100 g of the nuts and set aside. Put the remainder in a food processor or liquidzer and grind to a fine powder.

Mix the ground almonds in a mixing bowl with the flour, sugar and baking powder. Make a well in the centre. Beat the eggs with the yolk and the almond or vanilla essence and pour into the well. Gradually work the flour mixture into the eggs, then add the chopped almonds. Knead very well to bring the dough together – do not add any extra liquid.

Divide the dough in half and shape each piece into a flat log about 26 x 6 x 1.5 cm. Place the logs well apart on the baking sheet. Bake at 180°C (350°F) Gas 4 for about 25 minutes until golden and firm to the touch.

Remove from the oven and let cool for about 5 minutes. Reduce the oven temperature to 170°C (325°F) Gas 3.

transfer the logs to a cutting board then, using a serrated knife, gently and carefully cut them diagonally into slices about 1.5 cm thick. Arrange the slices, cut side up, on the baking sheet and bake for a further 10-12 minutes at 170°C (325°F) Gas 3 until golden and crisp.

Cool on a wire rack, then store in an airtight container and eat within 2 weeks.