- 250 g almond flour
- 280 g icing sugar, sifted
- 2 free-range egg whites
- flaked almonds, for sprinkling
- light brown sugar, for sprinkling
- 4 T honey, warmed
- caramel, for serving
Preheat the oven to 180°C.
Combine the almond flour and icing sugar in a bowl and stir in the egg whites.
Line a baking tray with baking paper. Using a piping bag with a fluted nozzle, pipe the mixture onto the tray into long churros-like shapes.
Sprinkle with the flaked almonds and brown sugar and bake for 12 minutes, or until lightly golden. Remove from the oven and brush with the honey.
Dunk into caramel to serve.