500g Ground Almonds
155g Chelsea Caster Sugar
2 Eggs Whites
Few Drops Bitter Almond Essence
Pear and Quince Jelly

1 : In a large bowl combine the ground almonds and Chelsea Caster Sugar.
2 : Beat egg whites lightly with almond essence and add half the amount to the mixture. Stir until mixture forms a paste thick enough to knead by hand. Add more egg white as necessary to form desired consistency.
3 : Divide dough into half and roll into two long cylinders about 2cm in diameter. Lift carefully with aid of spatula onto baking sheet lined with non stick baking paper.
4 : With the rounded end of a small knife handle make a channel down the centre of each roll, about 1cm deep.
5 : Bake in the centre of oven preheated to 180oC for 15 to 20 mins, or until lightly browned.
6 : Meanwhile, heat the jelly in a saucepan until it runs easily. Fill channels of cooked rolls with hot jelly. Allow to cool and then cut across on the diagonal to form slices about 2 cm wide.