|600 g||almonds (ground)|
|525 g||confectioner’s sugar (divided)|
|2 tbsp||amaretto (optional)|
The delicate cinnamon notes of these cookies pair perfectly with this vanilla infused tea latte.
Preheat oven to 150°C/300°F. Add ground almonds, part of the confectioner’s sugar and cinnamon to a standing mixer.
Separate some of the eggs. Add egg whites and amaretto to standing mixer and beat until smooth.
To make the meringue, separate remaining eggs. Add whites as well as remaining confectioner’s sugar to a clean mixer bowl. Beat until stiff peaks form.
Roll dough out between some plastic wrap to avoid sticking. Using a cookie cutter, cut out star-shaped cookies and transfer to a lined baking sheet. Brush with meringue and bake in preheated oven at 150°C/300°F for approx. 15 – 20 min.