Butterless Cut-Out Cookies

Ingredients

• 2 egg whites
• 1 tsp lemon juice
• 200 g powdered sugar
• 1 vanilla bean (pulp)
• 1 tbsp ground cinnamon
• 1 pinch reishi salt
• 400 g ground hazelnuts
• flour for dusting
• 1 Egg white
• 1 tsp lemon juice
• 150 g powdered sugar

Instructions

1. 1.

   Sift the powdered sugar into a bowl. Beat the egg whites with the lemon juice until stiff peaks form. Gradually fold in the powdered sugar, beating to a glossy, stiff consistency. Stir in the vanilla pulp, cinnamon and reishi salt, then combine with about 300 g of hazelnuts to make a smooth dough that no longer sticks to your hands.

2. 2.

   Roll out the dough on the remaining hazelnuts to a thickness of about 6 mm. Cut stars and letters with floured cookie cutters as desired, and place them on a baking sheet lined with parchment paper.

3. 3.

   Whip the egg white with lemon juice until stiff. Gradually add powdered sugar, whisking into a thick glaze. Brush this glaze over the cut‑out cookies and let them dry overnight for best results.

4. 4.

   Preheat the oven to 120 °C (fan).

5. 5.

   Bake for about 15 minutes so that the glaze stays as white as possible.

6. 6.

   Remove the butterless cut‑out cookies from the oven and allow them to cool on the sheet.