400 g of almonds with the skin (About 3 cups of almonds with the skin on)
Mix the almonds
Our powdered almonds are of a pretty brown color (the one we buy is essentially white - because they are mixed without the skin)
2 egg whites (I keep the yolks for my vegetable soup)
1 pinch of salt
Prepare 200 g of sifted icing sugar (1 cups + ¼ cup + 2 tbsp)
Beat the whites until stiff
And when they start to foam well, add spoon by spoon, the icing sugar
Reserve 4 tablespoons aside
Pour the ground almonds in a bowl
Add 1 tablespoon of cinnamon
Add 2 tablespoons of amaretto
Non-alcoholic option: 2 tablespoons of extract of almond
Pour egg white mixture / icing sugar in almonds
Finish mixing with hands moistened with water
Tip easily roll the dough (the dough is sticky, it will spread about 1 bag freezing cut in 2
Moisten the bag with water
Dip 1 cup -star-shaped piece in icing sugar and shape the cookies
Gently remove the stars with your moistened hands
And collect the remaining dough to make stars again
Cover the stars with the remaining icing (the 3-4 spoons set aside egg whites / sugar mixture)
or with a toothpick
This can be quite long
Or you can do it with a teaspoon (faster) if you are comfortable with icing
Cook down the preheated oven for 16-20 minutes depending on the oven at 100 ° C (225 ° F)
then cool before touching
A cookie must remain soft to the interior (A delight for the holidays)!