Ingredients
- 400g cane sugar (or maple sugar), pulverized
-
10ml (2 tsp) cinnamon, ground - 500g almonds, ground
- 15 ml (1 tbsp) maple syrup
- 1+2 (30+60g) egg whites
Tools
- stars or any Christmas cookie cutters
For the glaze: Place 1 egg white (30g) and 100g of sugar in a bowl and mix with a hand mixer for about
For the cookies preparation:
- Preheat oven to 150°C and line 3 baking trays with baking paper.
- Place 300g of sugar (300g) in a mixing bowl and grind.
- Add the ground cinnamon and almonds. Mix well the dry ingredients.
- Add the maple syrup and 2 other egg whites (60g). Mix and knead by hand.
- In several batches, roll dough out between 2 sheets of cling film to a thickness of 6-8 mm. With a cookie cutter (3-4 cm) cut out 40-60 size stars and place on prepared trays.
- Remix the glaze and brush the cookie with a thin layer of glaze.
- Bake one tray at a time for 12-14 minutes (150°C).
- Transfer baked cookies to a wire rack, being very careful as they are very soft while still hot. Leave to cool completely before serving or storing in a biscuit tin.