Difficulty Level: medium

Cook Time: 4 minutes

Special Notes: GLUTEN FREE!!! Crunchy on the outside and soft in the middle. Delish...

Nuts, Sweetener, Whites and Yokes, Cutter, Crunchy, Parchment Paper, Rolling Pin

Bowls, spoons, Parchment Paper, Rolling Pins, Oven

Ingredients	4-5 Cookies	8-10 Cookies	20-30 Cookies	Equipment required
Egg Whites	7.5gr (1 tsp)	15gr (1 tbsp)	90gr	Baking paper
Icing	30gr (2 tbsp)	60gr (3 tbsp)	375gr	Rolling Pins
Almond Powder	30gr (3 tbsp)	60gr (6 tbsp)	375gr	Brush
Cocoa Powder	¾ tsp	1 tsp	60gr	Spoons
Eggs	Brush on top			Mixing bowls
Brown Sugar	Sprinkle on top			Oven

1. Mix the egg whites and icing sugar until smooth.
2. Add the almond powder and cocoa and mix until a homogenous dough is formed.
3. Put the dough between 2 pieces of baking paper and roll out until it is between 1-2mm thick.
4. Cut with a cookie cutter and place on a baking tray.
5. Paint tops of cookies with egg and then sprinkle brown sugar over the top.
6. Bake for 4 minutes at 200º. Remove from oven and allow to cool.

These cookies are soft in the middle which is why they are cooked at a high temperature for such a short time. This allows the outside to go crunchy and the middle to stay soft.