Gluten-free Christmas cookies

Remove the oven rack and preheat the oven to 150° C with fan.

Beat the egg whites until stiff in the Eazy Speedy.

Add the sugar and continue beating until the mixture is firm and glossy.

Remove 50 g of this mixture and place it in a 300 ml Bowl.

Set aside.

Put the remaining dough in the 3.5 l Pro Mixing Bowl, add 200 g of almond powder and the spices.

Gently mix to obtain a consistent dough using the silicone spatula.

Place the dough on the baking sheet and sprinkle with the remaining ground almonds.

Roll out the dough with the Modulo Roller filled with cold water and equipped with 6 mm cutters.

Cut out stars or other shapes using cookie cutters.

Place the silicone rimmed sheet on the cold oven rack and put the cookies on it.

Using the Pastry Brush, spread the reserved egg white on top.

Bake for 10-12 min.

Let cool completely before removing from the silicone rimmed sheet.

Tip: these cookies keep perfectly in our Fresh Treasures.