For the Almond Chocolate Cookie Base:
- 2 ½ cups (340 g) whole almonds
- 3⅛ cups (340 g) confectioners’ sugar
- ⅛ cup (15 g) cocoa powder
- 2 egg whites
- 2 teaspoons vanilla bean paste or vanilla extract
For the Fluff:
- 1 cup + 3 tbsp. (225 g + 3 tbsp.) sugar
- ½ cup (120 g) light corn syrup / glycose
- 1/3 cup + 1 tbsp. (90 ml) water
- 2/3 cup - 1 tbsp. (150 g) egg whites
- 1 – 2 tsp vanilla bean paste / vanilla extract
For the Chocolate Coating:
- 5 oz (150 g) dark chocolate + 2 tbsp. coconut oil