Nutty Cream Cones

Instructions

1. Oven:Beat together the butter and sugar until light and creamy then beat in the egg whites and stir in the vanilla essence.
2. Stir in the flour a little at a time until completely incorporated.
3. Grease and flour 2 baking sheets and mark about 6 x 10cm circles in the flour on each sheet.
4. On one baking sheet drop the mixture into the marked circles 2 teaspoons at a time and spread it evenly to fill the shape.
5. Bake this first batch in a preheated oven ( 220c/425f/gas7) for 4 minutes.
6. As soon as you take the biscuits from the oven lift them one at a time from the baking sheet and shape them quickly into cones.
7. To do this hold each biscuit in the palm of one hand and with the other wrap 2 sides of the circle to overlap.
8. Stand the cones upright in a dish or casserole until they have cooled.
9. Cook and shape the remaining mixture similarly the biscuits can be stored in an airtight tin for up to 2 days.
10. Stir the vanilla essence and most of the almonds into the cream reserving some for decoration.
11. Just before serving fill the cones with cream and top each one with a toasted almond.