Speciality Coffee and Almendrados recipe

Preheat oven using true fan function set to 160°C

Put a piece of baking parchment in a baking tray.

Beat the egg in a large mixing bowl, add the dry ingredients, reserving 25g of the sugar. Combine thoroughly to form a soft dough.

Shape the dough into about 20 balls then roll each ball in the remaining 25g of caster sugar.

Place the almendrados onto the baking tray and gently push an almond into each ball.

Bake for 10 - 12 minutes until the cookies look golden brown, feel crisp on the outside and soft on the inside.

Remove from the oven and allow to cool on a serving plate.

Enjoy with a fresh coffee.