Nutty Cream Cones

Directions

1. 1
   Oven:Beat together the butter and sugar until light and creamy then beat in the egg whites and stir in the vanilla essence.
2. 2
   Stir in the flour a little at a time until completely incorporated.
3. 3
   Grease and flour 2 baking sheets and mark about 6 x 10cm circles in the flour on each sheet.
4. 4
   On one baking sheet drop the mixture into the marked circles 2 teaspoons at a time and spread it evenly to fill the shape.
5. 5
   Bake this first batch in a preheated oven ( 220c/425f/gas7) for 4 minutes.
6. 6
   As soon as you take the biscuits from the oven lift them one at a time from the baking sheet and shape them quickly into cones.
7. 7
   To do this hold each biscuit in the palm of one hand and with the other wrap 2 sides of the circle to overlap.
8. 8
   Stand the cones upright in a dish or casserole until they have cooled.
9. 9
   Cook and shape the remaining mixture similarly the biscuits can be stored in an airtight tin for up to 2 days.
10. 10
    Stir the vanilla essence and most of the almonds into the cream reserving some for decoration.
11. 11
    Just before serving fill the cones with cream and top each one with a toasted almond.