Almond cookies with tonka bean

The cooking process is very simple and fast, but the result is amazing: almond, marzipan, viscous cookies on the inside, with a crispy crust on the outside and a slight aroma of tonka bean. Gluten Free
Ingredients:
● almond flour - 200 g
● powdered sugar - 60 g
● sugar - 60 g
● salt - a pinch
● dried cranberries - 100 g
● tonka bean - 1 piece (small)
● egg white - 60 g (room temperature)
● honey - 2 tsp
● egg white - 1 piece (to cover cookies)
● almond petals - about 60 g
● powdered sugar
Cooking:
1. Mix in a bowl with a spatula until combined: almond flour, powdered sugar, sugar, salt, dried cranberries, finely grated tonka bean. Set aside.
2. In another bowl, beat room temperature egg whites with honey to soft peaks.
3. Add whipped egg whites to the dry ingredients mixture and mix until smooth.
4. Prepare a plate of almond flakes and a bowl of protein. Using a spoon, take some dough, roll into a ball, dip in protein, then in almonds and place on a baking sheet lined with baking paper. Thus roll 12 balls.
5. Bake in an oven preheated to 160C for 20 minutes. Judge on a baking sheet, sprinkle with powdered sugar.
It's simple, you can do it!
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