1/3 cup of egg whites (2 egg whites)
1 1/4 cups all-purpose flour (225g)
1 1/2 cups almond meal
1 1/2 teaspoons ground cinnamon
2 tablespoons all-purpose flour (for dusting)
2 tablespoons all-purpose flour (for dusting)
1 cup confectioner's sugar (sift before measuring)
2 tablespoons water
1/3 cup of egg whites (2 egg whites)
1 1/4 cups all-purpose flour (225g)
1 1/2 cups almond meal
1 1/2 teaspoons ground cinnamon
2 tablespoons all-purpose flour (for dusting)
2 tablespoons all-purpose flour (for dusting)
1 cup confectioner's sugar (sift before measuring)
2 tablespoons water
Whisk the egg whites until soft peaks form, in low speed, until stiff peaks form
Gradually add the flour and continue whisking until the egg whites become firm
Set aside
In a medium bowl, mix together the almond meal with the ground cinnamon and add to the egg whites
Mix well, cover the bowl and refrigerate for one day
The next day, divide the dough in half and open one half onto a floured surface, dusting with flour and confectioner's sugar, to a thickness of 5mm
Cut into star shapes using a cookie cutter and place on an ungreased baking sheet
Repeat the process with the remaining dough
Leave the cookies on the baking sheet, uncovered, at room temperature for 2 hours
Bake in a low oven (150°C), preheated, for 20 minutes
While this is happening, mix confectioner's sugar with water until smooth
Remove the cookies from the oven and brush with this mixture
Return to the oven and bake for an additional 5 minutes (do not worry if the topping runs a bit)
Remove from the oven and let cool slightly
Transfer to a wire rack and let cool completely
Store in well-sealed containers
77 calories per unit
