- For the dough
- 300 grams Pastry flour
- 150 grams sugar
- 60 grams almonds (blanched, ground)
- 1 egg yolk
- 200 grams butter
- ½ teaspoon ground ginger
For the dough, mix the flour with sugar, almonds, egg yolks, chopped butter and ginger. Quickly knead to make a smooth dough, shape into a ball, wrap in foil and refrigerate for 2 hours.
Roll out dough about 3 mm (approximately 1/8 inch) thick on a floured surface. Cut out with different sized star cutters.
Lay the dough stars on a baking sheet lined with parchment paper. Pierce a small hole in the center of each star. Bake in a preheated oven at 180°C (approximately 350°F) for 10-12 minutes. Remove and let cool.
Stack 7-8 stars in size order (slightly offset) to form a tree. Use a small amount of jelly to stick the pieces together. From above, use a wooden skewer to pierce through the holes. Stir the powdered sugar with lemon juice and pomegranate syrup to make a thick icing. Drizzle over the trees from above. Let dry then remove the skewers. To hang, pull a ribbon through the cookies, then serve.