Prep. time: 15 minutes + 1 hour resting time
Baking time: 5 minutes per pan

Store in a metal cookie tin.

1. Beat together the eggs and sugar until thick and foamy.
2. Combine the spices, flour and ground nuts; add by spoonfuls to the egg mixture.
3. With a moistened spoon, form small mounds of the batter; place on parchment paper and let rest one hour at room temperature. Bake in a preheated 220° C (425 ° F) oven for approximately 5 minutes.
4. Glaze half of each cooled macaroon with melted chocolate and decorate with the flaked almonds.