Not that pretty, but delicious anyway

Already a week of the month December has passed and I feel as if December is running away with me. For today I wanted to do a baking post of a recipe I wanted to make since last year out of my wonderful Christmas cookbook. This hasn’t been a grand success, they don’t look in the slightest way on the picture in the book. Although the taste is fine, delicious even, and that is the reason I still wanted to share them with you.

You need:

2  egg whites
275 g  icing sugar
150 g almonds, finely ground
1 ½ tablespoon of cinnamon

Recipe:

Beat the eggs with a wooden spoon in a big bowl. Gradually add the icing sugar to the eggs and mix together until smooth. Mix in the tablespoons of cinnamon. Hold 100 grams of this mixture/frosting covered aside for later.  Now it is time for you to use your hands. Mix the almonds to the mixture (you can add ½ teaspoon of water, but first mix well with your hands. The heat will soften the mixture).

Sprinkle a bit of icing sugar on your working surface, to prevent your mixture to stick to it. Roll the dough/mixture till a thickness of 3mm. Divide a thin layer of the left over frosting on top of your dough (make sure you don’t put on a too thick of a layer as I did, it made everything a bit messy). Leave this, uncovered, for 30-35 min until the frosting is hardened.

 

Preheat the oven to 150◦C.

 

Create the shapes of your cookies with a cookie cutter, doesn’t necessarily need to be a star. Before you start cutting out your cookies, coat them with a little icing sugar, so the dough won’t stick as much.

Put them in the oven for about ten minutes total, until they are slightly firm. 5 minutes on the doughy side and 5 minutes on the icing side.

Leave them to cool down completely.