INGREDIENTS
4 Egg Whites
300g Icing Sugar
1 Teaspoon Vanilla Extract
200g Almond meal with Chia
175g Almond Meal
1 Tablespoon Cinnamon
1 teaspoon lemon juice.
METHOD
Whisk egg whites until stiff.
Add Icing Sugar slowly and keep mixing until mix is glossy and all sugar is incorporated.
(REMOVE 4 TABLESPOONS OF THE EGG WHITE/SUGAR MIX FOR ICING)
Add the other ingredients and keep mixing.
Refrigerate dough for 1 hour. It will still be sticky. Add flour to a board before rolling out the dough (or patting it down if too sticky). Refrigerate dough and use a star-shape cookie cutter to cut out shapes.
Paint eggwhite/sugar mix on the cookies and bake for 20 minutes at 180 degrees Celsius
4 Egg Whites
300g Icing Sugar
1 Teaspoon Vanilla Extract
200g Almond meal with Chia
175g Almond Meal
1 Tablespoon Cinnamon
1 teaspoon lemon juice.
METHOD
Whisk egg whites until stiff.
Add Icing Sugar slowly and keep mixing until mix is glossy and all sugar is incorporated.
(REMOVE 4 TABLESPOONS OF THE EGG WHITE/SUGAR MIX FOR ICING)
Add the other ingredients and keep mixing.
Refrigerate dough for 1 hour. It will still be sticky. Add flour to a board before rolling out the dough (or patting it down if too sticky). Refrigerate dough and use a star-shape cookie cutter to cut out shapes.
Paint eggwhite/sugar mix on the cookies and bake for 20 minutes at 180 degrees Celsius