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3 egg whites
8 ounces powdered sugar
1 tablespoon vanilla extract
4 drops almond extract
1 teaspoon cinnamon
14 ounces ground almonds
1. Whip egg whites to a peak.
2. Sift powdered sugar and slowly add to egg whites. Set aside 3 tablespoons of egg whites to decorate cookies.
3. Add vanilla, almond extract, cinnamon and ground almonds.
4. Put dough into a plastic bag and roll out to about 1/4 inch. Refrigerate bag for about 15 minutes. Cut bag open.
5. Cut out cookies with a 2 inch star shaped cookie cutter and transfer onto baking pan lined with parchment paper.
6. Brush cookies with egg whites
7. Bake at 250F for approximately 15 minutes. Reduce temperature to 210F and bake for another 30 minutes.
HINT: The brushed egg whites should remain white.
You can use ground hazelnuts instead of ground almonds.
Flourless\nGluten-free\nAprox. 40 calories per cookie
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