Mix the almonds and icing sugar and add a teaspoon or so of orange flower water. Mix in just enough egg white to bind together to a firm paste that can be rolled out. It is easy to over-do the egg white, and you'll find that adding extra ground almonds will help to dry the mixture.

Wrap in cling film and chill for an hour. Preheat the oven to 170 °C/325F/gas3. Roll out to about 1cm ( 1/2") thick, dusting the worktop and rolling pin with cornflour if necessary to stop the mixture sticking.

Cut with a heart-shaped cutter, place on a baking sheet lined with baking parchment or rice paper, and bake for 15-20 minutes until pale gold. Cool on a wire rack and sift icing sugar over the cakes before serving.