Soft almond cookies

These are one of the best soft cookies! Not only they are soft and chewy but they are full of flavors and almonds! My favorite!
There is nothing complicated in the preparation process or baking – recipe is easy to follow and pretty quick.
Soft almond cookes-1-3
1 egg white
20 grams (0,70 oz) powder sugar
70 grams (2,50 oz) unsalted butter, melted, cooled slightly
65 grams (2,30 oz) honey
35 ml. milk
1 tea spoon vanilla extract
80 grams (2,80 oz) granulated sugar
1 table spoon cocoa powder
25 grams (0,90 oz) all purpose flour
200 grams (7 oz)  almond meal
A pinch of salt
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In a large bowl combine the following dry ingredients: almond meal, cocoa powder, all purpose flour, salt and granulated sugar.
In another bowl combine the wet ingredients: butter, honey, milk and vanilla extract.
Add the dry ingredients to the wet and stir gently with a rubber spatula.
Beat the egg white with the powder sugar until stiff peaks form.
Gently fold the egg white to the cookie batter.
Place the mixture in the fridge for about 30 minutes to firm up.
Preheat your oven to 180C (350F).
Line a baking sheet with parchment paper.
Using a spoon or an ice-cream scoop form medium balls out of the batter and place on the baking sheet as you leave enough room between the cookies, since they will double their size during baking.
Bake for about 11-13 minutes, or until soft in the center and well done on the edges. Keep in mind that just taken out of the oven they will be soft and fragile, so be gentle when you transfer them to the wire rack. They will firm up a bit when cooled.
Place on a wire rack to cool off and sprinkle with chocolate or serve plain.

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