This is a classic German Christmas cookie. At the end of the day St. Nicholas (December 6) it can be found on almost any the kitchen. This cookie is gluten free and is something the average between macaroons and meringues with a nutty tint. From him impossible to come off. Cookies are prepared in such a way that it could be stored long enough, and over time it becomes softer. Share with friends: 
Time: 1 hour. Difficulty: easy. Quantity: 24 cookies. Recipes. volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 and 1/4 Art. powdered sugar, plus some more for rolling (* Use 1/2 tbsp. With almonds and 1 3/4 tbsp. With egg proteins)
- 425 gr. sliced almonds with peel (approximately 4.5 Art.)
- 1 and 1/4 tsp ground cinnamon
- 3 egg whites from room temperature category CO eggs
- 2 tsp finely grated lemon peel
Recipes with similar ingredients: eggs, icing sugar, lemon zest, cinnamon, almonds
Recipe preparation:
- Sift the icing sugar. In the food processor put 1/2 tbsp. sifted icing sugar, 285 gr. (3 tbsp. With top) almonds and whole cinnamon. Beat until well chopped nuts to leave a few larger pieces.
- In a large clean bowl with an electric mixer at high beat egg whites until soft peaks, about a minute. Gradually, while continuing to beat, add the remaining sugar powder until the proteins are thick, creamy and stable, about 2 more minutes Set aside 2/3 Art. this mixture for glaze.
- Add ground almond mixture and lemon zest to the remaining squirrels and knead the cool dough. Preheat the oven to 120 ° C. Cover 2 baking sheets with parchment paper or silicone mats for baking. Lay a sheet of parchment paper on the working surface and sprinkle with a little powdered sugar. Put the dough on sprinkled paper, flatten and, if necessary sprinkle with powdered sugar. Then put another sheet on top parchment paper. Roll the dough between sheets of paper until about 0.5 cm thick. Turn the dough over and gently peel paper. For easier cutting, put the paper back on top. dough, turn it over again and gently peel another sheet paper to make the dough completely behind her.
- Cut out cookies with a 8 cm star shape and put on prepared baking sheets at a distance of about 5 cm. apart from each other. (Dough pieces can be rolled out again.) Spoon the remaining proteins with a spoon, brush or curved spatula. on the surface of each cookie, trying not to go beyond the edges. Press nicely or sprinkle the remaining cookies onto the surface almond slices.
- Bake cookies until the bottom is light golden brown, and squirrels will not seize and will not crispy, about 30 min. Turn off the oven, open the door, so that the heat comes out and dry in the oven for another 10 min. Advice for a busy chef: Dough can be frozen between sheets of paper up to 2 weeks. Store your cookies in an airtight place. container up to 10 days.
