• Extract the vanilla seeds by making a slit down the side of the pod, spreading both sides out and scraping the inside with the back of your knife.3.

Preheat the oven to 350 °F( 180 °C).

1. Mix the ground almonds and sugar together in a bowl.

2. Lightly beat the egg whites and mix in the vanilla seeds.

3. Stirring constantly, add the egg whites very gradually to the almond mixture a little at a time. The resulting mixture should be fairly firm and stiff.

*At this point you can add the optional few drops of rose water.

4. Spoon the mixture into a pastry bag with a star-shaped tip and pipe about 20 small mounds of mixture onto a greased baking sheet.

5. Decorate each one with half an almond and bake in the oven until the peaks are golden brown.

*The cookies will keep for quite a long time in an airtight container.