Pink Flower Biscuits
Heat the oven to 160°C (140° fan) 325°F gas 3. Line 2 large baking trays with non-stick baking paper.
Whisk the egg whites until stiff. Whisk in the almonds, almond liqueur and sugar until a smooth paste.
Put teaspoonfuls of the mixture well apart on the baking trays, shaping them into rounds.
Bake for 15-20 minutes until firm and golden. Sift icing sugar over the warm biscuits. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.