Sugar Crisps


1. Set oven to very low,Gas Mark 1/2/250F/120C.
2. Mix the icing sugar and egg white together,adding a little water if necessary to give a fairly soft Royal icing.
3. Fill piping bag.Pipe in 1 1/2 in rounds on to baking sheets lined with foil or non-stick paper.
Sprinkle with almonds.
4. Dry out in the oven for about half an hour.
5. Leave to cool on the baking sheets before carefully peeling off the paper.
Store in an airtight tin.
The sugar crisps can be used as a cake decorations or petit fours,or served with coffee.

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