Method

1. Preheat oven to 160°C.
2. In a bowl, whisk together egg whites, salt, and vanilla bean paste and ground cinnamon.
3. Sift buckwheat flour and icing sugar into the bowl.
4. Add olive oil the sliced almond and stir gently.
5. Pour mixture onto a lined baking tray and spread it out thinly. Baking tray used in this recipe is approximately 39cm x 32cm).
6. Bake for 20 minutes.
7. Check to see if the biscuit has browned. If the edges of the biscuit have browned, break it off and place them on the rack to cool.
8. Return the remaining biscuit to the oven to bake for another 5-10 minutes or until golden brown.
9. Once all the biscuits are evenly brown, remove from the oven and allow to cool on a rack before storing in an airtight container.