Almond Christmas Cookies
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
60
- For the cookies
- 3 egg whites
- 1 tsp lemon juice
- 1 pinch salt
- 200 grams sugar
- 250 grams ground, blanched almonds
- 1 Tbsp cornstarch
- ½ tsp cinnamon
- 50 blanched, whole almonds
- For the sour cream dip
- 200 grams Sour cream
- 3 centiliters Vanilla liqueur
Preparation steps
1.
For the cookies: Preheat the oven to 180°C (approximately 350°F). Whip the egg whites, lemon juice, salt and sugar until stiff peaks form.
2.
Combine the ground almonds, cornstarch and cinnamon then fold into the egg whites. Transfer to a piping bag with a large plain tip and pipe 50-60 small mounds (3 cm diameter) (approximately 1 inch) on a baking sheet lined with parchment paper. Press a whole almond into each mound.
3.
Bake for 25-30 minutes. Remove from the oven and let cool on a wire rack. For the dip: Whip the sour cream until creamy and add the liqueur. Serve with the cookies.
