2 egg whites
4 cups of confectioner's sugar
270g of ground nuts (2 1/2 cups)
1/2 teaspoon of ground cinnamon
A pinch of ground cloves
1 tablespoon of grated lemon zest
To the glaze:
1 egg white
3/4 cup of confectioner's sugar
A pinch of ground cinnamon
2 egg whites
4 cups of confectioner's sugar
270g of ground nuts (2 1/2 cups)
1/2 teaspoon of ground cinnamon
A pinch of ground cloves
1 tablespoon of grated lemon zest
To the glaze:
1 egg white
3/4 cup of confectioner's sugar
A pinch of ground cinnamon
Beat the egg whites until stiff
Mix in the sugar, nuts, spices, and lemon zest
Wrap in aluminum foil or plastic wrap and refrigerate for 2 hours
To the glaze: beat the egg white until stiff
Add the confectioner's sugar with cinnamon, beating until dissolved
Preheat the oven to a hot temperature (200°C)
Unroll the dough on a surface dusted with confectioner's sugar, and roll out to 1 cm thickness
Cut into star shapes using a cookie cutter
Place in a prepared baking dish
Baste with the glaze and bake for 10-12 minutes
Carefully remove from the baking dish and let cool on a wire rack
Store in airtight containers or plastic bags in the refrigerator
This recipe can be made up to 8 weeks in advance, yielding about 30 units.
