CHOCOLATE AND ALMOND HEDGEHOGS

Preheat the oven to 170C/Gas 3; grease and line a large baking tray

Whisk the egg whites to stiff peaks then carefully fold in the rest of the ingredients

Spoon the mixture into a piping bag and snip the tip off; pipe 2 ½ cm rounds with a point at one end onto the baking tray

Bake for 20 minutes or until golden and crisp

Allow to cool completely before decorating

Melt the dark chocolate and dip the more rounded half of each biscuit first in the chocolate and then into the vermicelli, then place on a sheet of greaseproof paper to set

Fill a small piping bag with the remaining melted chocolate, cut off the very tip and pipe a pair of eyes on the pointed, plain end of the biscuit