Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Line 2 baking trays with rice paper. Whisk the egg white until stiff, fold the ground almonds, sugar and Cinnamon into the egg white. Place teaspoonfuls of the mixture on the baking trays.
Decorate with split almonds and cook in oven for 15-20 minutes until firm to touch and crisp.
Remove from trays when cold and trim away the rice paper from macaroon edges before serving.