Asian Almond Cookies
Blanch the almonds remove the skins. Dry the almonds and toast until golden brown in a dry pan. Chop about 50 grams (approximately 2 ounces) coarsely and grind the rest finely.
Mix the powdered sugar with the almonds in a bowl. Pour in the honey and the egg whites. Mix everything thoroughly.
Dust the mold with powdered sugar and press the mixture into the indentations. Tap out from the mold and place the almond cookies next to each other on parchment paper. Repeat the process until the almond paste is used up. Let it dry in a cool place for 2-3 days, then serve.