Decorated Shortbread Cookies

In a bowl, combine the ground almonds, flour, egg yolk, and active dry yeast

Mix with a fork until all ingredients are well combined and form a homogeneous dough

On a lightly greased surface, roll out the dough to about 1/2 centimeter (about 1/5 inch) thickness

Use various cookie cutters to cut out shapes from the dough

Using a spatula or offset spatula, carefully transfer the cookies to a baking sheet

No need to grease the baking sheet

Bake in a preheated medium oven for 20 minutes or until the edges are golden brown

Let cool and unmold the shortbread cookies

Make the glaze: Mix the egg white and confectioner's sugar until smooth

Add edible food coloring to desired color and mix well

The glaze should be uniform and thick, yet easy to work with

Place the glaze in a plastic bag and punch a small hole

Make a small hole, as it will be easier to decorate

Decorate the edges of the cooled shortbread cookies by following the shape, and make details in the center of each cookie

Let your imagination run wild and work at your leisure! If you choose to sprinkle with colored sprinkles like chocolate granulated or crystallized sugar, know that the glaze should still be slightly moist

If you prefer to use only the glaze, finish decorating and let the cookies dry completely before storing them in an airtight container

Pack the shortbread cookies in containers with lids or cellophane bags as packaging and close them hermetically

Decorate with ribbons or wide ribbons.