Studded macaroons

Charles Dickens, A Christmas Carol

Makes 30

235g ground almonds

15 whole blanched almonds, split 220g caster sugar

3 egg whites baking paper

Preheat the oven to 190°C/170°C fan/gas mark 5 and line a large flat oven tray with baking paper. In a large mixing bowl, combine the ground almonds and sugar. In a separate large bowl, whisk the egg whites for 1-2 mins until frothy.

Add the egg whites gradually to the almond mixture, mixing thoroughly after every addition. A thick, rollable dough should form.

Roll approximately 1 heaped tsp of the dough into a ball, then place on the prepared tray. Press the ball flat and press in a split almond. Repeat to make 30 biscuits. Allow to rest for 10 mins, then bake for 15-20 mins until golden. Leave to cool for 10 mins before serving.

“the raisins so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight”