Christmas Cookies with Cinnamon and Almonds
10 servings
45 minutes
Christmas cookies with cinnamon and almonds are a fragrant treat deeply rooted in Austrian culinary traditions. Their origin is linked to winter holidays when warm spices and nuts create an atmosphere of coziness and joy. Crunchy on the outside and tender on the inside, these cookies have a rich almond flavor complemented by sweet vanilla and spicy cinnamon. They pair perfectly with a cup of hot tea or mulled wine, enhancing the festive table. Due to the simplicity of ingredients and exquisite aroma, they are often made for family celebrations and gifted to loved ones in beautiful packaging. The protein glaze adds lightness and shine to the baked goods, while powdered sugar completes the image of a snowy winter wonder treat.
1
Preheat the oven to 140 degrees. Line the baking tray with parchment.
2
Beat the egg whites until thick foam forms. Set aside 1 tablespoon of foam for greasing the cookies. Gently fold in the powdered sugar and mix.
- Egg white: 3 pieces
- Powdered sugar: 250 g
3
Add vanilla essence, ground cinnamon, almond essence, and half of the ground almonds. The dough should be thick. Add the necessary amount of almonds for the desired consistency.
- Vanilla essence: 2 teaspoons
- Cinnamon: 1 teaspoon
- Almond essence: 0.5 teaspoon
- Almond: 400 g
4
Dust the work surface with powdered sugar and roll out the dough to a thickness of 5 mm. Use cookie cutters to cut out cookies from the dough and transfer them to a baking sheet.
- Powdered sugar: 250 g
5
Mix the egg white foam with cold water and brush the cookies. Bake for 25-30 minutes.
- Egg white: 3 pieces
- Water: 2 teaspoons
6
When the cookies cool down, sprinkle with powdered sugar.
- Powdered sugar: 250 g