Yield: 1 dozen large cookies or 2 dozen with a smaller star cutter
1/3 cup All Purpose Flour
2 cups Almond Meal (Ground up Almonds)
1/2 cup Super Fine Granulated Sugar
2 teaspoons Ground Cinnamon
2 Large Egg Whites
Meringue Glaze Ingredients:
1 Large Egg White
1/2 teaspoon Coarse Salt
1 cup Confectioners'/Powdered Sugar
1 teaspoon Milk
Grind almonds in processor or coffee grinder; set aside.
If you only have regular granulated sugar pulse in processor until it reaches a fine texture.
Whisk together ground almonds, flour, sugar, and cinnamon.
Add egg whites and combine with spatula.
Once dough forms (it will be sticky), cover with plastic wrap and chill in fridge for 1 hour.
Heat oven to 325°F.
Line cookie sheets with parchment paper.
Roll dough with rolling pin in between two sheets of parchment paper.
Cut shapes with star cutter.
Make the Meringue Glaze:
In a mixer with paddle attachment on high speed, mix the egg white and salt until stiff.
Turn mixer to low speed and gradually add the sugar until incorporated.
|6-pointed star cookie cutter I used for this recipe|
Add 1 teaspoon of milk and combine.
Add meringue to each cookie and use a brush to cover cookie.
Once all cookies are glazed bake for 8 minutes.
Do not let the meringue brown.
Wait 5 minutes before transferring cookies on cooling racks to complete cooling.
|Dough is ready to chill|