Almond Cookie

1

In a mixer, beat the egg whites until stiff peaks form

Add the salt and gradually add the almond flour, beating until stiff peaks form again

Reserve about 1/4 of the mixture for the topping, then mix with the cherry liqueur or rum and set aside

2

Add the almond meal to the remaining egg whites and mix in the cinnamon and lemon zest

Mix carefully with a spatula until homogeneous

3

Place the dough between two large sheets of plastic wrap and roll out to 0.5 centimeter thickness

Remove the top sheet of plastic wrap, cut into star shapes, and place on a paper-lined baking sheet

Dip the tops in the reserved topping mixture

Let it sit for six hours in a well-ventilated area

4

Preheat the oven to high temperature

Place the baking sheet with the cookies in the oven and bake for four minutes

Remove and let cool

Dust with colorful sprinkles and serve.