1/ You can use any kind of nuts or seeds. Try sunflower seeds and sesames!
2/ I like them to have even color, so I left the cookies in the oven for extra 2 minutes.
3/ Cookies are very soft when out from the oven. You can place them over a tart shell right the way and shape them into bowls.
4/ I use pancake rings to make them into round shapes. You can also use big round cookie cutters or mousse ring to achieve the same result.
5/ These cookies stick to surface pretty bad, always grease the baking sheet and sprinkle with flour.
20 large cookies
Egg white // 100g (3 large egg white)
sugar // 100g (3/4 cup) or 70g for slightly sweeten
Oil // 40g (1/3 cup)
Flour // 30g (1/4 cup)
Almond slices // 160g