Mix the ground almonds with 50 g of the sugar. In the meantime, separate the two eggs and stir the egg whites with the remaining 50 g of sugar until they are shiny and frothy. Fold the bitter almond aroma and the almond mixture into the egg white, spoon by spoon.
Place small heaps of the dough on a baking sheet lined with baking paper (possibly with the help of two teaspoons). Bake for 15 minutes at 150 degrees. Turn off the oven and bake in the closed oven in 1 hour. that really works.
Store in a metal tin, if you like, sprinkle the cookies with powdered sugar.
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