Small Almond Cookies with Toppings

Line 2 large baking trays with non-stick baking paper.

Mix the almonds with half the sugar.

Whisk the egg whites with the salt until soft peaks form. Gradually whisk in the remaining sugar until stiff. Add the almond extract and whisk again.

Stir 1/4 of the egg whites into the ground almonds until a mass forms, then fold in the rest.

Spoon into a piping bag with a large nozzle and pipe small mounds about 2.5cm|1" diameter. Pat down the peaks slightly to flatten. Leave to dry for at least 2 hours.

Heat the oven to 160°C (140° fan) 325°F gas 3.

Bake for 10--15 minutes until golden and slightly cracked on top. Sprinkle the amarettini with coarse sugar while warm. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

For the mocha cream: mix together the cocoa, coffee and boiling water until smooth. Set aside to cool.

Beat the butter until soft and creamy and gradually sift in the icing sugar, beating until smootoh. Beat in the cocoa mixture until blended.