21st door of the Advent calendar
Ingredients for 60 pieces:
- 3 egg whites
- 220 grams of sugar
- 100 grams of grated dark chocolate
- 250 grams of ground almonds
- grated zest of an untreated lemon
- ½ tsp ground cinnamon
Also: Bear paws cookie mould
Beat the egg whites until firm and then gradually beat in 2/3 of the sugar. Mix the remaining sugar with the grated chocolate, ground almonds, lemon zest and cinnamon and fold into the egg whites.
Take a teaspoonful of dough (try the amount on the mould) and roll into a ball with your hands. Sprinkle the mould with sugar, press the dough ball into the mould and remove it again. The mould needs to be cleaned often.
Line a baking sheet with parchment paper, place the bear paws on it and let them dry overnight.
Preheat the oven to 180°C.
Bake the biscuits on the central shelf for about 15 minutes. They should have a crispy crust, but stay soft on the inside.
If you don’t have the mould, you can cut out circles with a small glass.
Let them cool overnight and then store in a large freezer bag so that they remain unchanged until consumed.
Photo by Cucina Laura GmbH