I'll measure the ingredients first. The nuts were baked in a 180-degree oven for about 7 minutes. Put white sugar and coffee powder in a hand blender and grind it finely to make coffee sugar powder.

Chop the roasted nuts into small pieces. Divide the almonds into 3 pieces, halve the hazelnut and pistachio, dissolve the egg whites, add the coffee sugar powder, and mix them smoothly.

If the coffee sugar powder and white are well mixed, add the nuts and mix well and let rest for 10 minutes. We're going to give them a break so that the egg whites and nuts mix well together. And it's good to scoop it up with a teaspoon and bake it little by little on top of the coating paper. Then the egg whites swell and spread to the side. So I put it in a small muffin. It was made into a round shape by swelling up, but it was a little burnt on the bottom, so it was hard to wash the dishes.

If you want a round shape, put it in a mold like me. If you just want it spread out, bake it on top of the coated paper. The baking temperature was baked in a preheated convection oven at 170 degrees for 20 minutes.

We took the crocan out of the mold one by one.

Crocant cookies are. Egg whites are the main ingredients, so it's crispy and melts in your mouth. It doesn't matter if you use other nuts such as walnuts or peanuts. Especially, the texture of hazelnuts and almonds is more crunchy.