How to make
Grind the almonds in a blender into a fine flour. Transfer the flour into a bowl.
Add 4 tablespoons of sifted cocoa, rum, sugar and egg whites. Do NOT beat the egg whites.
Mix the products well.
Line a large tray with baking paper. Scoop the mixture with a small spoon.
Form it into a ball and roll the ball in the granulated sugar first, then in the powdered sugar.
Place one peeled almond in the middle. Arrange the cocoa cookies on the tray.
Bake the cookies at 360°F (180°C) in a preheated oven for 10-12 minutes.
Cool the finished crinkle cookies on a wire rack.
You can store the Christmas Cocoa and Almond Cookies in a tightly sealed glass jar for two weeks!
Enjoy!
