Sweet almond tiles
- Place ground almonds in a bowl with icing sugar, caster sugar, egg yolk, almond essence and water. Mix until well combined.
- Place a sheet of sweet pastry on a board and scatter over half of the almond paste mixture. Roll up pastry from one side, Swiss roll-style. Repeat with remaining pastry and almond mixture.
- Wrap rolls in plastic wrap and refrigerate for 30 minutes to one hour. Cut into 1cm-thick slices. Place on a baking paper-lined oven tray. Bake at 180 degrees C for 10 minutes.