If the almonds aren't already toasted, spread them on a baking tray on top of a sheet of baking paper and bake them at 140C fan-forced until they begin to brown. Let them cool on the tray.

To make the biscuits, pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.

Using an electric mixer, beat the egg, egg yolk, sugar and vanilla together until well-combined.

Remove the bowl from the stand and sift in the gluten-free flour then stir it into the egg mixture.

Fold the almonds into the batter.

Spoon teaspoon-sized blobs of batter onto the baking trays at least 3cm apart.

Bake the crisps for 15-17 minutes or until they start to turn golden and firm up.

Leave them on the trays to cool for a few minutes and then transfer to a wire rack to cool completely.

They will keep for up to two weeks in an airtight container.