Ingredients:
2 tea cups almond nuts (grated)
2 tsp. cinnamon
4 yolks
2 tea cups powdered sugar
1 tbsp. lemon juice (fresh squeezed)
1 tbsp. cherry brandy
Powdered sugar

Preparation and serving:
Mix together the almonds and the cinnamon in a dough bowl. In a separate bowl beat the whites until you receive homogeneous foam. Start adding slowly the powdered sugar beating constantly. When the whole sugar is added, continue beating for few more minutes. Take 2/3 of the cream and mix it with the almond and cinnamon. Cover the other 1/3 with a wet towel. Add the lemon juice to the almond/cinnamon/whites mix. Knead with hands until you receive dough, and then leave it for 10 min. If after that the dough still sticks, then add some more almonds. If it’s too thick add some more of the whites’ cream and some lemon juice. Roll out the dough to make 1 cm. layer. Cut the starts with a tin shape. Order them in a baking tin on a baking paper and spread over each some whites’ cream. Leave them for 8 – 10 hours at room temperature to dry out a bit. Bake in a preheated oven at 150°C for 20 – 30 min. until they get hard and the white mix is baked. Do not allow to brown. These are typical Christmas sweets. Could be stored for a long time.

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