Preheat the oven to 180°C/ 350°F/Gas mark 4.
Put the almonds in a mortar, and add 100g/4oz of the sugar little by little, pounding constantly with the pestle.
Beat the egg whites until stiff. Fold in the remaining sugar, and add the almonds.
Cut ribbons of greaseproof paper 5cm/2in wide, and put on a baking tray. Spoon teaspoonfuls of the mixture on, about 2cm/3⁄4in apart. Sprinkle with sugar and bake for 20 minutes.
Allow to cool slightly, then lift off the greaseproof paper and cool on a wire rack. Serve with espresso coffee at the end of a meal.