Delicious crunchy biscuits, quite sweet.

Summary

Ingredients

• Almonds (roasted, ground – 300g, peeled kernels – 50g) – 350 g
• Vanillin (pinch)
• Cinnamon (pinch)
• Egg white – 3 pcs
• Sugar (in the dough – 250g, in the glaze – 125g) – 375 g
• Butter (in glaze) – 20 g
• Cream – 4 tbsp

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Instructions

1. Pour boiling water over the almonds for 15 minutes, drain the water, peel the nuts and dry them in the oven until slightly golden brown. Grind 300g (mine through a meat grinder), add vanilla and cinnamon.
2. Beat the cooled proteins with sugar (250g) until firm peaks and mix gently with the almonds.
3. Preheat the oven to 160 * C. Put the dough in the form of cakes on a baking sheet lined with parchment. Bake for 20 minutes and cool.
4. Melt butter with sugar (6 tablespoons), add cream, and boil until creamy. Stir the frosting frequently. Stir in whole almond kernels. The glaze hardens quickly but can be warmed up.
5. Put the glazed nuts one at a time on top of the cookies.

Bon Appetit!