German Christmas Cookies

Place the egg whites in the bowl of a mixer and beat them at medium speed, gradually increasing it to the maximum until the whites become a dense glossy mass.

Add half a portion of sugar to a bowl with whipped whites and continue to beat with a mixer, gradually increasing the speed. Then gradually pour in the remaining sugar in small portions and beat again with a mixer at high speed until all the sugar is poured in. The mass should turn out to be thick, white with a glossy surface and hold its shape firmly.

Put half of the protein mass aside - it will be needed later to decorate cookies.

Add almond flour, previously sifted through a fine sieve from various foreign impurities, and ground cinnamon to the remaining protein mass. Beat the resulting mixture again with a mixer at medium speed until it becomes a homogeneous consistency. This will be the dough for Christmas cookies.

Place the container with the dough in the refrigerator for about an hour to cool it completely.

After the dough has stood in the refrigerator, roll it out with a rolling pin into a thin layer about 1 cm thick. To prevent the dough from sticking, the work surface can be sprinkled with fine sugar.

Using a special cookie stencil, cut out asterisks from the dough. In the process of cutting out cookies, the dough may stick to the stencil, in which case it must be washed well and then dried. And only then cut the cookies out of the dough again.

Then cover each cookie on top with a thin layer of the remaining protein mass.

Place the star cookies on a baking sheet covered with parchment and leave for a day to dry.

After the specified time, you can start baking cookies. To do this, preheat the oven to 160 degrees Celsius. And bake cookies for 10-15 minutes until fully cooked. The tops of the cookies should remain white.

Ready-made German Christmas cookies are usually served on a platter or in small bags as a gift for the holiday.

Bon appetit and Merry Christmas!