1. Preheat the oven to 160oC.
2. Line a baking tin with silicone or rice paper.
3. Process the almonds, sugar and salt in a food processor until finely ground.
4. Add the Steenbergs natural almond extract and egg white and pulse-process until the mixture forms a damp paste.
5. Dampen your hands and form the mixture into small balls. Space a good 2-3cm apart on the baking tray. Press a large almond sliver onto the centre of each macaroon.
6. Bake until lightly coloured, about 20 minutes. Cool on a wire rack and dust, if wished, with icing sugar.
7. Store in an airtight container.

Adapted from Clarissa Hyman's Book "The Jewish Kitchen"