Bear paws

4.5 oz (125 g) dark chocolate
9 oz (250 g) almonds
11 oz (300 g) sugar
1/2 teaspoon cinnamon
2 tablespoons cocoa
3 egg whites
1 teaspoon cherry liqueur
1.5 oz (40 g) chocolate frosting
grated zest of half a lemon

Chocolate break it into pieces and grind it along with the almonds, then add this mixture 9 oz (250 grams) of sugar, cinnamon, cocoa, lemon zest and mix it. Egg whites beat until stiff and snow in it and stir in it cherry liqueur and previous mixture with almonds. From the dough, form into walnut-sized balls and roll in remaining sugar. Then place the balls in the shape of bear paws, press them, so that the rear third remains free. The mixture forms put on a plate, covered with paper and leave them to dry overnight. Put in an already heated oven at 350° F (180° C) and bake for about 15 minutes. When cool, bear paws decorate with chocolate frosting.