This is one of four Christmas cookies that I have recently re-discovered and that can’t do without anymore. These cookies are so much better homebaked than store-bought!
Making half the portion is not a good idea, as you will run out very quickly.
Ingredients
- sugar, 500g
- almonds (unpeeled), 500g
- bitter chocolate, 150g
- cinnamon, 15g
- egg whites, 4
- cocoa powder (optional), 2-3 Tbsp
Preparation
- Grind the almonds without taking off the peel
- Combine the almonds, the sugar and the cinnamon (and cocoa if using)
- Melt the chocolate and add to the dry ingredients
- Whip the egg whites and add to the mix
- Spread sugar on a parchment paper and pour the dough over it
- Spread the dough 1 cm thick. Use a parchment paper on the top to roll.
- Cut out cookies with cookie cutters dipped in sugar
- Leave all the cookies to dry overnight, uncovered (important!)
- Cook for 4 minutes at 220°C, one layer at a time.