- 1 pack of (65gr.) Philadphia cream cheese
- 40 gr. Baking cocoa powder
- 2 egg whites
- 125 gr. Almonds
- 200 gr. White granulated sugar
Beat the cream cheese until soft and creamy then add the cocoa powder. Beat the egg whites until they form stiff peaks.
Grind 100 gr. of the almonds.
Gently incorporate the sugar and the ground almonds into the beaten egg whites then slowly adding the cream cheese a little bit at a time.
Place the prepared dough into a piping bag and put the rose shaped tip. Make the cookies about 3 centimeters in size.
Place a whole almond in the center of each cookie.
Cook for 15 to 20 minutes at 180° C.
Let the cookies cool off completely and serve with your favourite tea or coffee.