I hope you find time to make this recipe this weekend! Perfect cookies to give to those we love most on these colder days. They are crunchy and fudgy cookies at the same time, “brownies” style. Flourless, therefore perfect for those who do not consume gluten. Then I want to know if you liked it :)

Ingredients

Makes 20 cookies

• 250 gr of ground almonds (almond flour)

• 200 g sugar (you can try using less)

• 40 gr of powdered sugar

• 40 grams of raw cocoa powder

• 1 teaspoon orange zest

• 1½ teaspoon cardamom powder

• 1 teaspoon chaga , optional

• ¼ teaspoon fine salt

• 2 egg whites (I always use organic)

• 1 teaspoon vanilla

Preparation

1. Place all ingredients, except the egg whites and vanilla, in the mixing bowl. Beat with the “paddle” option, at medium speed, to mix. With the mixer running, add the egg whites and vanilla and continue beating for 2 minutes, until the dough starts to stick together and forms a ball.

2. Turn the dough out onto a work surface and form into a circle. Wrap in cling paper and store in the fridge for an hour or overnight.

3. To make the cookies, preheat the oven to 170°C. Line a tray (or two) with parchment paper and set aside. To roll out the dough, place it between two sheets of parchment paper - this will prevent it from sticking to the counter or rolling pin. Roll out the dough until it is at least 1½ cm thick. Cut into cookies, using the cutters you like the most, and place on the prepared trays. Continue until you use all the dough. Sprinkle with extra sugar on top of each one.

4. Bake for 10 to 12 minutes or until the base of the cookies are golden and the center is soft and moist. Remove from the oven and let it cool completely. Sprinkle with powdered sugar if desired. These cookies can be stored in a closed container for 5 days. The dough can also be frozen for 3 months - let it come to room temperature before rolling it out.

*Recipe adapted from Ottolenghi