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We use glutenfree cookies for the development of our website. These cookies are absolutely necessary
to ensure a smooth and efficient workflow. Our time-tested recipe is
MIT licensed, so that
you can use, copy, modify, merge, publish, distribute, sublicense, and/or sell copies of the cookies or
the recipe. The recipe is provided "as is", without warranty of any kind, express or implied.
2 egg whites (size M)
160g icing/powdered sugar
a pinch vanilla, cinnamon
220g ground almonds
beat the egg whites until stiff
slowly add icing/powdered sugar, vanilla and cinnamon
use a table spoon to add the almonds
use a table spoon to put small portions on the baking tray
heat oven to 130 degrees Celsius (convection, 260 degrees Fahrenheit)
bake cookies for 15min at 130 degrees Celsius, then reduce heat to 100 degrees Celsius
(210 degrees Fahrenheit) and bake for another 12min