Brunsli Chocolate Cookies Recipe by Yotam Ottolenghi

these keep for five days in a sealed container. The dough can also be frozen (either when shaped into a ball or cut into cookie shapes) for up to a month. If you bake from frozen, just add another minute or two to the cooking time.

ground almonds 270g

granulated sugar 250g, plus 10g extra to sprinkle

icing sugar 40g, sifted

Dutch processed cocoa powder 40g, sifted

orange 1, finely grate the zest to get 1 tsp

Chinese five spice 1½ tsp

salt ¼ tsp

egg whites 2 large

vanilla extract 1 tsp

Directions at theguardian.com

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