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200 g of sweet almonds

20 g of bitter almonds

600 g of confectioners sugar

3 egg whites

3 g of ground cinnamon

Round wafers (ostie)


Roast almonds in the oven, peel them and crush them in a mortar. Beat the egg whites until stiff peaks form. Slowly fold in the confectioners’ sugar, the almonds and a pinch of cinnamon. Place the round wafers (ostie) on a cookie sheet. Spread some mixture on each one. Bake in a preheated oven at l00°C (215°F), 20 minutes approximately. Serve cold. (Copete can be kept for a while)