Christmas Cookies

Ingredients

• 50 g white chocolate
• 4 eggs
• 1 pinch salt
• 150 g powdered sugar from whole cane sugar
• 200 g Spelt flour Type 1050
• 50 g cornstarch
• 50 g ground, peeled almond kernels

Instructions

1. 1.

   Line baking trays with parchment paper.

2. 2.

   Chop the white chocolate and melt it over a bain-marie. Separate the eggs; beat the egg whites with a pinch of salt until very stiff. Then beat the yolks with powdered sugar until thick and fluffy, fold in the melted chocolate. Gently fold the meringue into the yolk mixture.

3. 3.

   Sift the flour, cornstarch, and ground almonds together, then gradually add to the egg mixture by portions, folding gently each time. Transfer the dough to a piping bag fitted with a round tip and pipe 2 cm diameter circles onto the tray, spacing them evenly. Let dry overnight in a cool room.

4. 4.

   Preheat the oven to 140°C (275°F) fan-forced. Bake the cookies on the middle rack for 15-20 minutes. Remove and cool on a wire rack.