Chai snow flakes with almonds

Name: Chai snow flakes with almonds
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 30
Ingredients: 250 g + something Icing sugar; 3 Protein (Gr. M); 7-10 Tbsp Salt; 500 g ground almonds without skin; 1/2 TEASPOON ground cardamom; 1/2 TEASPOON Ginger; 1/2 TEASPOON Cloves; 1 TEASPOON Cinnamon; 1 Vanilla pod; baking paper; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

Snowflakes, white skirts, here they come snow-covered: the fluffy cookies with egg puff, almonds and Indian tea spices like cardamom and cinnamon

COOK TIME
90 mins

TOTAL TIME
210 mins

Ingredients

Servings: 30

250 g + something Icing sugar
3 Protein (Gr. M)
7-10 Tbsp Salt
500 g ground almonds without skin
1/2 TEASPOON ground cardamom
1/2 TEASPOON Ginger
1/2 TEASPOON Cloves
1 TEASPOON Cinnamon
1 Vanilla pod
baking paper
7-10 Tbsp Cling film

Directions

1
Sift 250 g icing sugar finely. Beat the egg whites until stiff, adding 1 pinch of salt and the icing sugar. Take off approx. 5 tbsp. of the egg whites to coat the snowflakes later and put them in a cool place.
2
Mix almonds, cardamom, ginger, cloves and cinnamon and add to the remaining egg whites with vanilla pulp. Knead with the dough hooks of the mixer to a smooth dough.
3
Preheat the oven (electric cooker: 150 °C/circulating air: 130 °C/gas: see manufacturer) and line two baking trays with baking paper. Dust two large pieces of cling film (each approx. 30 x 45 cm) thinly with icing sugar. Roll out the almond paste between the sheets 0.5-1 cm thick. Cut out snowflakes (approx. 8 cm Ø each), knead the rest of the dough again briefly, roll out and cut out.
4
Spread the snowflakes on the baking trays and brush them with the cold egg whites. Bake in the hot oven for about 15 minutes, one sheet at a time. Let cool down briefly. Carefully remove from the paper and let it cool down on a cake rack.