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. Toss them almost constantly until they are lightly golden. Don’t burn them!

Then pour the roasted almonds onto a clean plate. Let them cool down fully. 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. Fill them with the egg white and almond batter. Top with some cinnamon.

Bake the almendrados in a preheated oven at 356°F (180°C) for about 30 minutes until dry and crunchy. Let them cool and serve.