An old German family favorite. A must for every Christmas!
Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Servings: 36
Ingredients:
- 11 ounces ( or 310g ) ground almonds
- 3 egg whites
- 1 cup ( or 125g ) confectioners’ sugar
- 1 teaspoon ( or 2g ) grated lemon zest
- 3 / 4 teaspoon ( or 2g ) ground cinnamon
Directions:
- Preheat the oven to 325 degrees F ( 165 degrees C ). Grease and lightly flour cookie sheets.
- In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
- Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
- Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
