Description
An almost forgotten Swiss Christmas cookie classic with walnuts.
Ingredients
Dough
2 egg whites
1 pinch of salt
150g ground walnuts
200g ground hazelnuts
Icing
150 powdered sugar
2 tsp Cointreau
1 tbsp water
100g walnut kernels
Instructions
Whip egg whites and salt in a bowl until stiff.
Carefully fold in walnuts, hazelnuts and sugar with a baking spoon. This should result into a somewhat crumbly dough.
Carefully roll out dough between two plastic foils to about 1cm. Cut out flower or circle shaped cookies with a cookie cutter (ca. Ø 3cm) and put them on a baking sheet.
Let the cookies to dry in the open for either 6 hours or overnight.
Preheat the oven at 180° C. Bake for 12 mins in the upper half of the oven. Take them out again to cool.
For the icing, mix the powdered sugar, Cointreau and water. With a knife spread the icing over the surface of the cooled cookies and decorate them with the walnut kernels. Let the icing dry.
Keep the cookies in a jar or a tin box and they’ll stay fresh for about 3 weeks.
Notes
Tip: If ground walnuts and ground hazelnuts are not available where you live, you can grind them yourself with a food processor or a mortar.
Keywords: cookies, biscuits, christmas, walnuts