1 Cut out several shapes with a cookie cutter.

2 Form a ball. Leave to rest for 2 hours in the fridge.

3 Bake for approximately 4 min. in the middle of an oven preheated to 240°C. Take out and let cool on a rack.

4 Roll out the dough to approx. 1 cm thick, on some sugar or between the two parts of a plastic bag cut on the sides.

5 In a bowl, combine the almonds and all the ingredients. Add the egg whites.

6 Melt the chocolate in a bain-marie and incorporate it into the mixture.

7 Dry the biscuits on two trays lined with baking paper at room temperature for approx. 5h or overnight (do not cover them).