Spanish almendrados with toasted almonds, a sweet delight.
Pour the shaved almonds in a dry non-stick pan (don’t add any butter or oil) and place it over medium-high heat.
Gently roast the shaved almonds in the hot pan while tossing them up almost constantly until they are lightly golden. Don’t burn them!
Once that's done, pour the roasted almonds onto a clean plate and let them cool down fully. In the meantime pour the egg whites in a medium mixing bowl.
Whip the whites until fluffy. Then add some of the sugar, a pinch of salt and the almond extract.
Whip the whites again. Little by little add the remaining sugar until you end up with a glossy and sticky egg white batter. Make sure the sugar is fully incorporated. Then add the cooled roasted almonds.
Stir all the ingredients gently. Line a cupcake tin with paper casings and fill them with the egg white and almond batter. Sprinkle lightly with the cinnamon.
Bake the almendrados in a preheated oven at 356°F (180°C) for about 30 minutes until dry and crunchy. Let them cool down fully at room temperature.