Bear Paws

written on 21/12/2020
by Jutta Triebe

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