280g (10 oz.) Blackberries
150g (4 oz.) Sugar
175ml (6 oz.) Cream

Biscuits;
110g (4 oz.) Plain Flour
110g (4 oz.) Ground Almonds
Pinch Salt
175g (6 oz) Butter -hard from the fridge
60g (2 oz.) Sugar
60g (2 oz.) Flaked Almonds
1 teaspoon Vanilla Extract
1 Egg Yolk
1 Egg white + caster sugar for decoration.

First make the biscuits
These are very easily made in a food processor.
Tip the flour, ground almonds and salt into the bowl of the processor and pulse to mix together well.
Cut the hard butter into little dice and process until the mixture is begining to bind.
Tip in the sugar and the egg yolk and process until it forms a ball.
Tip it onto a floured board and roll into a tube roughly 1 to 1 and a half inches in diameter.
Wrap this roll in cling film and chill in the fridge for 1 hour (or a few days)
Preheat the oven to Gas 4, 350 F, 175 C.
Cut the rolls of dough down into quarter inch slices.
Put these out on a lightly buttered baking tray.
Paint each with some egg white, sprinkle over the flaked almonds and sprinkle over some caster sugar.
Bake these at the set temperature until they brown at the edges (about 15 mts.)

Fool
Liquidize the blackberries and sieve through a fine sieve to lose the seeds.
You can keep a few back to decorate the fools if you like.
(Push well to get as much of the flesh through as possible)
Mix this with the sugar.
Whip the cream until quite stiff and then fold the blackperry puree into the whipped cream.
Spoon this into individual glasses and serve the biscuits seperately.