'5 large egg whites'
350g ground almonds
2 teaspoons of cinnamon powder
1 teaspoon of ground cloves
0.5kg chopped walnuts or hazelnuts (without peels), finely ground
a little confectioner's sugar to dust the surface where the dough will be opened
For the glaze
'2 large egg whites'
drops of lemon juice
125g confectioner's sugar
'5 large egg whites'
350g ground almonds
2 teaspoons of cinnamon powder
1 teaspoon of ground cloves
0.5kg chopped walnuts or hazelnuts (without peels), finely ground
a little confectioner's sugar to dust the surface where the dough will be opened
For the glaze
'2 large egg whites'
drops of lemon juice
125g confectioner's sugar
Beta the egg whites until stiff
Add the almonds gradually and beat well for about 10 minutes
Add the cinnamon and cloves
Add the chopped walnuts or hazelnuts gradually, mixing well
Open a small portion of the dough each time on a surface dusted with confectioner's sugar sifted
Cut into star shapes, being careful to clean the molds well and pass them in confectioner's sugar before cutting the dough
Let the stars dry slightly
Prepare the glaze: beat the egg whites with a few drops of lemon juice until stiff
Add the confectioner's sugar and beat for 3 to 5 minutes, or until it has a good consistency to be spread
Spread carefully over the stars, which should already be in a greased baking dish
Bake in a slow oven (150°C) preheated for 20 to 30 minutes (after about 15 minutes, test some, if they are too dark, reduce to 100°C)
The biscuits will dry more than they will bake
The glaze should not brown
After being ready, store in closed containers, between layers of tissue paper.
