A traditional Swiss Christmas cookie recipe that was passed down from our grandmothers (and probably their grandmothers). This one is transcribed from handwritten notes, now smudged, crinkled, and showing years of active love, that we kept from our student days.
This cookie contains mostly almonds and has no flour in it - a very good gluten-free choice.
1 El. Rosenwasser (tablespoon rosewater) (optional)
½ El. Zitronensaft (tablespoon lemon juice)
350g gemahlene Mandeln (ground almonds)
Instructions
Beat 3 egg whites very stiff.
Gradually stir in 200g powdered sugar.
Set aside ½ cup of this mixture for the glaze.
Knead in 1 ½ tablespoons cinnamon, 1 tablespoon rosewater (optional), ½ tablespoon lemon juice, and 350g ground almonds until the dough is easy to knead.
Roll out the dough to ½ - ¾ cm thick on a surface dusted with sugar.
Cut out star shapes.
Brush the cut-out stars with the reserved glaze.
Let the stars dry overnight.
Bake for 3-5 minutes at 400°F in the middle of the oven.
