Sift the caster sugar and ground almonds in separate bowls. Melt the chocolate in the microwave, heating it in sections of 30 seconds and stirring well to prevent burning.

Put in the mixer bowl all the dry ingredients (sugar caster, ground almonds, cocoa powder, cinnamon, ginger, flour and salt), and with the blade attachment beat a few seconds to mix well.

Incorporate the egg whites, lightly beaten, kirsch and chocolate melted (but not hot). Mix everything a couple of minutes until everything is well fusioned.

Took the dough from mixer and finish kneading by hand to achieve a compact and slightly sticky dough.

Put the dough between two baking papers and pass the roller leaving a thickness of 10 mm. Let stand in refrigerator at least two hours (I let the dough all the night).

After that, take the dough and pass it back to the roller so that it is perfectly uniform, respecting the thickness of 10 mm. Cut cookies with a cutter of the desired shape and put then in a baking sheet on a baking paper. Traditionally they have vertical stripes design, we can do by checking the surface of the cookies with the blunt edge of a knife.

Sprinkle a little white sugar over cookies, and let the air about about an hour for the dough to dry slightly. This will create the outside of the waffle is crisp but the inside remains tender.

Preheat oven to 220 º.Bake cookies about 2-5 minutes. Put out of the oven and let cool completely on a wire rack.