Beat the butter and icing sugar together until pale and creamy, then mix in the egg white a little at a time. Fold in the plain flour and ground almonds

Put 10 spoonfuls of the mixture on a baking sheet lined with a non-stick baking mat or a sheet of baking parchment, spacing them well apart

Sprinkle the sweet fennel seeds on them. Place a cocktail stick within each spoonful of the mixture

Bake in an oven preheated to 180°C/Gas mark 4 for 3-4 minutes, until the tuiles are light golden

Remove them and immediately trim if needed as they will harden very quickly on cooling. Place on a wire rack to cool and firm up