2 hours
makes 30 pcs
200 grams icing sugar
250 gr ground alomonds
2 egg whites
1 tsp lemon juice
1 tsp ground cinnamon
Pre-heat oven to 150° C.
In a bowl start mixing the egg whites, add the lemon juice and after the start to form soft peak, add slowly the icing sugar.
Retain one third for finishing.
Add the ground almonds and the cinnamon to the reminaing mixture. Mix well.
Refrigerate for 45 minutes.
Put the dough between 2 parchment paper sheet dusted with icing sugar, and roll it out with a rolling pin up to half centimeter thick. Peel off the top parchment paper and cut with your preferred biscuit cutter, mix again and roll out again until the dough is finished.
Put the biscuits on a dripping pan covered with parchment paper. Now add a couple of drops of water to the meringue you kept aside and mix well. With a brush, brush the surface of each biscuit with the meringue.
Bake for 12 minutes (or until the meringue looks set). Cool down. They can be preserved in tins up to two weeks.