These are classic German Christmas cookies; you’ll find them in most every household at Advent time but on St. Nicholas’ Day (December 6) they roll around. These cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. My family finds them truly addictive. They’re designed to keep for a long time, but they’ll get chewier as time passes
3 large eggs
350 g icing sugar, for the dough (powdered sugar, and some more icing or regular white sugar to sprinkle the surface you work on with,)
1 tablespoon lemon juice
2-3 teaspoons ground cinnamon
400 g ground almonds
baking paper or parchment paper
Directions: Separate egg yolks from whites and beat whites until stiff peaks form. Slowly sift in the sugar and lemon juice then beat some more for about 8 minutes.
Put aside 4 heaped tablespoons of the meringue – this will be used to top the cookies later on.
Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
Cover the dough and let it rest in the fridge for about an hour.
After an hour fetch the dough from the fridge.
Preheat the oven to Gas Mark 3/160C/320°F.
Sprinkle a surface with confectioners’ or regular white sugar and roll the dough to approximately 5 mm.
Cut the stars with a star shaped cookie cutter.
Put the stars on the lined baking sheet.
Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It’s a matter of taste.
Now brush the cookies with the topping and bake them for about 8 minutes.
Cool on the baking sheet. Store them in an air-tight tin. The cookies should keep for about three weeks!!