Measurements [American]
- 500 g Almonds, skin on, finely ground (if you don't have a scale, estimate; this is a forgiving recipe)
- 300 g Powdered sugar
- 2 Tbs Cinnamon or to taste
- 2 to 4 Egg whites
- a little clover honey
- Either:
- Sugar
- baby cereal for rolling
Topping
- 100 g Powdered sugar
- 1 egg white
- 1 tsp lemon juice
Simply mix everything (except topping, of course)together. If the dough is too dry and crumbly, add some more egg white or honey. Should it be too moist and sticky, add some more ground almonds. Roll out on sugar or baby cereal. Use a dry cookie cutter to cut out star shapes. It is still somewhat messy, but not too difficult since the dough consistency can easily be adjusted throughout the process. Put on cookie sheet lined with parchment paper.
Brush with topping, let dry at room temperature until topping looks dry.
Bake at 135 degrees c until the cookies hold together while still moist, about 15 minutes.
I tried these for the first time this year, and they are every bit as delicious as I remember them from my childhood, when my mother made them the traditional way with the egg whites beaten stiff.