Sugar-Free Korean Topknot Cookies (Basic)

Preheat the oven to 180°C (356°F).

Mix almond powder and egg whites in a bowl.

Add isomalt (sugar substitute) and salt to complete the dough.

Put the dough into a piping bag and pipe onto the baking sheet in topknot shapes.

Bake at 180°C (356°F) for 15 minutes.

Let cool before serving.