1. Separate egg yolks from whites and beat whites until stiff peaks form. 2. Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes. 3. Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on. 4. Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto. 5. Cover the dough and let it rest in the fridge for about an hour. 6. Sit down, relax and have a cup of tea. 7. After an hour fetch the dough from the fridge. 8. Preheat the oven to Gas Mark 3/160C/320°F. 9. Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm. 10. Cut the stars with a star shaped (yes, indeed!) cookie cutter. 11. Put the stars on the lined baking sheet. 12. Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste. 13. Now brush the cookies with the topping and bake them for about 8 minutes. 14. Cool on the baking sheet. 15. Store in an air-tight tin. 16. The cookies should keep for about two weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
