- Nuts - 250 Grams
- Sugar - 250 Grams
- Egg - 2 pieces
- Vanillin - To taste
- Bitter chocolate, tiles - 1 piece
1. Chop the eggs and separate the proteins from the yolks. Mix the egg whites with sugar and beat until a homogeneous white thick mass is obtained. Nuts chop. Add to the protein mass of nuts and vanillin. Mix gently. 2. Protein-nut mass is thick and sticky. Cover a sheet or a baking sheet with parchment paper. It is best to use a confectionery bag and drop small cakes on a sheet. If you do not have a pastry bag, you can put the flat cakes with a simple dessert spoon. To make the cookies beautiful and small, put small cakes. The less you squeeze out the cakes, the more airy and crispy your cookies will turn out. 3. The oven should not be hot. Preheat it to 130 degrees. The cookie is not so much baked as it dries up. Hold them in the oven for about 40 minutes. When you get the cookies out of the oven, let them cool down, and then remove them from the sheet. Melt the bitter chocolate bar on a water can. Spread one chocolate cookie and cover the second one. Lightly press the cookies and let the chocolate cool.
Servings: 10