Soak the almonds for at least 5 hours.
Set the oven temperature to 200°C.
Drain and chop the almonds in a blender. Add the muscovado sugar. Blend the mixture until smooth. Add the egg white and stir.
Pipe or spoon the mixture, about 2 cm in diameter, onto parchment-lined baking sheets leaving a little space in between.
Bake in the lower part of the oven for 4-6 minutes. Put onto a wire rack to cool.
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