Preheat the oven to 180°C (350°F/Gas 4). Line 2 baking trays with baking paper.
Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 2–3 minutes or until light and fluffy. Gradually add the eggwhite and almond extract and beat well until combined. Add the flour and beat to combine.
Transfer to a large piping bag fitted with a 5 mm (¼ inch) plain nozzle. Pipe six 7 cm–8 cm (2¾ inch–3¼ inch) long lines about 5 cm (2 inches) apart onto one tray. Only prepare one tray of cookies to bake at a time. Scatter the lines with one-third of the almonds and bake for 4–5 minutes or until the edges begin to turn golden.
Remove from the oven. Working quickly, lift a cookie off the tray, using a spatula, then wrap it around the handle of a wooden spoon and leave to cool. Repeat with the remaining cookies. If the cookies cool and harden before being shaped, warm in the oven for 1 minute to soften. Slide the cooled corkscrews off the spoons.
Repeat the process with the remaining mixture, piping lines onto a cool baking tray each time. Store the corkscrews in an airtight container for 4 days.
MAKES 36
60 g (2¼ oz) unsalted butter, at room temperature
90 g (3¼ oz) caster (superfine) sugar
2 eggwhites, lightly beaten, at room temperature
1 teaspoon natural almond extract
50 g (1¾ oz/ cup) plain (all-purpose) flour
65 g (2 oz/¾ cup) toasted flaked almonds