Ingredients
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3 large eggs
350 g icing sugar, for the dough (powdered sugar, and some more icing or regular white sugar to sprinkle the surface you work on with,)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
400 g ground almonds (this is a big issue, you can't let them get gummy. I guess in some places you can buy them already g)
baking paper or parchment paper
Preparation
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Separate egg yolks from whites and beat whites until stiff peaks form.
Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
Cover the dough and let it rest in the fridge for about an hour.
Sit down, relax and have a cup of tea.
After an hour fetch the dough from the fridge.
Preheat the oven to Gas Mark 3/160C/320\u00b0F.
Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm.
Cut the stars with a star shaped (yes, indeed!) cookie cutter.
Put the stars on the lined baking sheet.
Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste.
Now brush the cookies with the topping and bake them for about 8 minutes.
Cool on the baking sheet.
Store in an air-tight tin.
The cookies should keep for about two weeks.
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