Step 1

Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray.

Step 2

Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste.

Step 3

Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry.

Step 4

Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking.

Step 5

Bake for 12–15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool.