Instructions

• Preheat the oven to 180° C. Line a baking tray with baking paper.
• Whisk the egg whites in a bowl until stiff and then place in the fridge for a short time.
• Melt 100g chocolate in a bain-marie.
• Add the almonds, sugar, cinnamon, cocoa, mix and add to the beaten egg whites and fold in carefully. 
• Form approx. 15 small ovals (approx. 2x4 cm) with moistened hands and press a pattern on one half of the ovals with a fork, so that they become a little flatter at the same time.
• Bake the biscuits for approx. 14 minutes. Leave them on the baking tray to cool. 
• Melt 100g chocolate in a bain-marie.
• Coat the cooled biscuits with the chocolate on the lower, wider side and place them back on the baking tray. Immediately press the almond slivers as bear claws onto the chocolate and leave to dry. 
• The bisuits can be stored in a biscuit tin.