Line baking trays with parchment paper and preheat oven to 180°C.
Place half of the almonds into a food processor. Process until the almonds turn to a medium crumb. Remove and put into a mixing bowl. Add essence, jam, flour and sugar to mix. Separate one egg and add the egg white to the crumb mixture. Mix well.
Whisk remaining egg and pour into a small bowl. Process the remaining almonds until roughly chopped and put into a shallow plate.
Roll the crumb mixture, about 2 tablespoons at a time, into a thick short cocktail sausage shape. Dip the sausage in egg then coat with chopped almonds. Shape into crescents and place on the parchment paper.
Chill for 15 minutes or until quite firm. Bake for 15-18 minutes or until golden brown.