Almond mushrooms

Procedure

Mix the almonds finely. In a bowl, mix them thoroughly with the egg whites, sugar and rum or flavoring to a smooth, stiff dough. Separate a smaller part of the dough for the mushroom caps and color it with cocoa.

Roll out cylinders from the light dough - the mushroom legs. Shape balls from the dark dough. Press a hole for the leg into the balls with the turned end of a wooden spoon. Be careful not to press too hard so that the edges of the cap do not crack. Dip one end of the leg in the egg white and connect it to the cap. Let the mushrooms dry on a cutting board or plate sprinkled with powdered sugar until the next day.

TIP: If the almond dough is thinner, add more grated almonds to it. The mushroom dough must be prepared with freshly ground almonds - if you make them with ground almonds from the store, they would crumble and not hold together.