Ingredients: |
Ingredients: 15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest
2 1/4 cups confectioners' sugar, plus more for rolling
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Directions: |
Directions:Sift the confectioners' sugar.
If you plan to decorate as pictured, pick out large perfectly formed almond slices from the 15 oz of sliced almonds and set aside for decoration. (You will need about 150 slices).
Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 2 minutes. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 4 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
Preheat the oven to 250º. Line 2 baking sheets with parchment paper or silicone baking mats.
Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar (use what remains in your sifter for this). Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
Cut cookies with a 3-inch star cutter and place about 1 inch apart on prepared baking sheets. Continue to reroll dough and cut until all dough is used. Drop a dollop of meringue in the center of each cookie (redistribute if needed to use up all meringue). Spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. You can use a small spoon, brush, or offset spatula. However I prefer to use my finger to spread to each point, then run quickly around the outline to smooth the edge. Press reserved almond slices centered in each star point (or sprinkle in a decorative pattern) into the meringue.
Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days. |
Personal
Notes: |
Personal
Notes: These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time, they'll get chewier as time passes.
Credit: Food Network recipe (see online recipe for video instructions).
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