These are lovely served with Pears in Ginger Wine.

Ingredients

• 70 gram packet slivered almonds
• ¼ cup caster sugar
• 1 egg white
• ½ tsp finely grated orange zest
• 25 grams unsalted butter, melted

Method

1. In a bowl combine the almonds, caster sugar, egg white and orange zest. Mix well. Stir in the cool melted butter, leave for 10-12 minutes for the mixture to thicken.
2. Place tablespoons of the mixture onto a baking paper-lined tray, leaving room for the mixture to spread. Use the back of a spoon to smooth each one into a 5-6cm round.
3. Bake no more than four wafers at once. Cook at 180°C for 10-12 minutes until golden. Leave the snaps on the tray for a few minutes to cool before removing with a metal slice. Mould the wafers over a rolling pin to give the nice curled shape. Store in an airtight container.