Preheat oven to 180ºC fan forced.
Line two baking trays with baking paper.
Place almonds into TM bowl and mill 6 sec/speed 7. Scrape around sides of bowl then mill for a further 2 sec/speed 7. The almonds should be fine but still with a little bit of texture.
Add sugar, essence and egg white and mix 10 sec/speed 5.
Scrape mixture out into a bowl.
Half fill a glass with water, dip a tablespoon into the water, then immediately use the tablespoon to measure out a biscuit. Place the measured dough into a bowl containing the slivered/flaked almonds, gently moving it around to coat it before placing it onto a baking tray. Gently press down on the biscuit with your fingers to flatten it out a little. Repeat until all of the dough has been used.
Place one tray into the oven and bake for 10 minutes, turn tray around and bake for a further 10 minutes or until nicely golden brown. Repeat with the second tray.
Allow biscuits to rest for 5 minutes on the tray before placing on a cooling rack to cool completely. Store in an airtight container for up to a week (if they last that long!)