Heat oven to 160C/140C fan/gas 3.
Line 2 baking trays with baking
parchment. Place the egg whites in
a clean bowl and whisk until they form
soft peaks. Add the sugar and continue
to whisk for a few mins more until the
whites are glossy. Sift the flour onto
the whites, spoon over the almonds,
then fold everything together quickly,
keeping the mixture light and airy.
Spoon tbsps of the almond mix,
well spaced apart, onto the prepared
trays. Bake for 20 mins until golden.
Remove from the oven and cool on a
wire rack. Serve with the gooseberry
fool. These biscuits are best freshly
baked but will keep in a sealed
container for up to a week.