Cinnamon crackers

This quick cookie is great if you have some egg whites left over or would like to serve a scoop of ice cream or some fruit salad with a small cookie as a dessert.

You will need the following for one baking tray of cracker mixture:
2 egg whites
1 pinch of salt
75 grams of sugar
50 grams of butter or margarine
¼ teaspoon of cinnamon powder
100 grams of peeled and ground almonds

To prepare the crackers:
Beat the egg whites together with a pinch of salt to form a firm mixture. Then add the sugar while continuing to beat until you have a firm, shiny mixture. Add the melted and slightly cooled butter or margarine in a string while continuing to stir. Carefully mix in the cinnamon powder and ground almonds with a rubber scraper so that everything is evenly distributed.
Pour the mixture onto a baking tray lined with baking paper and spread it out evenly.
Place the tray in an oven preheated to 200 degrees and bake for around 10 minutes until the edges are light brown.
Remove the tray and allow the top to cool slightly before breaking into pieces and serving.

If you prefer hazelnuts, replace the almonds with grated hazelnuts.