6th door of the Advent calendar
Ingredients for 60 pieces:
- 500 gr of ground almonds
- 5 egg whites
- 1 pinch of salt
- 1 teaspoon lemon juice
- 500 gr of icing sugar
- 2 teaspoons of ground cinnamon
- 200 gr of ground almonds (for rolling out the dough)
Also: Star cookie cutter
Beat egg whites with salt until firm, slowly add lemon juice and sugar. Continue beating until the meringue is very firm and shiny.
Remove 5 tablespoons of this and set aside.
Fold 500 grams of almonds and the cinnamon into the rest of the mixture; the dough must be firm. If it sticks, put it in the refrigerator for half an hour.
Preheat the oven to 150°C.
Sprinkle the work surface with the 200 gr almonds and roll out the dough to a thickness of 5mm. Cut out stars and place on a baking tray lined with baking paper. Brush the stars with the rest of the egg whites. Dry more than bake in a hot oven for 30 minutes: the surface of the biscuits must remain white.
A little tip: let it cool down overnight and then store in a large freezer bag so that they remain fresh until consumed.