You can make these Gluten Free if you use a Gluten Free Confectioner's Sugar.
Here's what you'll need:
Preheat the oven to 250 degrees.
Any 3" Holiday Cookie Cutter.
Food Processor
Sheet Pan and Parchment Paper
Hand Held Electric Mixer
An Offset Spatula
2 1/4 C Confectioner's Sugar, sifted, + additional for rolling the dough
4 1/2 C Sliced Almonds with the Skin.
1 1/4 tsp. Cinnamon
2 tsp finely grated Lemon Zest.
In a Food Processor:
1/2 C of the Sugar
3 C of the Almonds
Cinnamon
Pulse until finely ground
with a some pieces of Almond visible.
In a Large Mixing Bowl with a Hand Held Electric Mixer on High:
Egg Whites
Beat to Soft Peak for 1 minutes.
Add:
Remaining 1 3/4 C Sugar.
Beat for 2 minutes to create a Meringue.
Set aside 2/3 C to Frost the Cookies.
Fold in Ground Almond Mixture and Lemon Zest, by Hand.
Gently Fold to create a Stiff Dough.
Flatten the Dough into a Disc.
Place between two pieces of Parchment Paper, Dust the bottom piece with Confectioner's Sugar. (I use a Sieve to equally distribute it) Dust the top of the dough too.
Roll it 1/4" thick, between the Paper.
Here's my method of cutting the shapes:
Remove the top piece of Paper.
Stamp the 3" shapes while the Dough is still on the Paper, 2" apart.
Refrigerate the Sheep Pan for 30 minutes.
Remove the Pan.
Peel off the excess Dough around the Shapes, leaving just the Cookie Shapes on the Paper.
(This way you don't have to try and to transfer the shapes onto a Sheet Pan before Baking) I use this method with all of my Cut Out Cookies.
Excess Dough will be used to make additional Cookies.
Use an Offset Spatula and tops each Cookie with some of the Reserved Meringue and Frost them with a thin layer.
Add Reserved Sliced Almonds on top in a Decorative Design of your choice.
Bake 30 minutes until the edges are Golden Brown and the Meringue is set and crispy.
Turn of the Oven but open the door to allow the Heat to be released and leave the Cookies in the Oven for an additional 10 minutes.
Remove the Pan after 10 minutes and transfer to a Rack to Cool for 10 minutes.
Transfer the Cookies to the Rack to Cool Completely.
Enjoy!
Peace in the Kitchen!
Fröhliche Weihnachten
In a Large Mixing Bowl with a Hand Held Electric Mixer on High:
Egg Whites
Beat to Soft Peak for 1 minutes.
Add:
Remaining 1 3/4 C Sugar.
Beat for 2 minutes to create a Meringue.
Set aside 2/3 C to Frost the Cookies.
Fold in Ground Almond Mixture and Lemon Zest, by Hand.
Gently Fold to create a Stiff Dough.
Flatten the Dough into a Disc.
Place between two pieces of Parchment Paper, Dust the bottom piece with Confectioner's Sugar. (I use a Sieve to equally distribute it) Dust the top of the dough too.
Roll it 1/4" thick, between the Paper.
Here's my method of cutting the shapes:
Remove the top piece of Paper.
Stamp the 3" shapes while the Dough is still on the Paper, 2" apart.
Refrigerate the Sheep Pan for 30 minutes.
Remove the Pan.
Peel off the excess Dough around the Shapes, leaving just the Cookie Shapes on the Paper.
(This way you don't have to try and to transfer the shapes onto a Sheet Pan before Baking) I use this method with all of my Cut Out Cookies.
Excess Dough will be used to make additional Cookies.
Use an Offset Spatula and tops each Cookie with some of the Reserved Meringue and Frost them with a thin layer.
Add Reserved Sliced Almonds on top in a Decorative Design of your choice.
Bake 30 minutes until the edges are Golden Brown and the Meringue is set and crispy.
Turn of the Oven but open the door to allow the Heat to be released and leave the Cookies in the Oven for an additional 10 minutes.
Remove the Pan after 10 minutes and transfer to a Rack to Cool for 10 minutes.
Transfer the Cookies to the Rack to Cool Completely.
Enjoy!
Peace in the Kitchen!
Fröhliche Weihnachten
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