Gluten-Free Almond Christmas Cookies

Method

1. Take the rack out of the oven and heat the oven to 150 °C (300 °F), fan setting.

2. Whisk the egg whites to soft peaks in the Tupperware Speedy Chef, then add the sugar and keep whisking until the meringue is stiff and glossy.

3. Set aside 50 g (1 3/4 oz) of the meringue in a small 300 ml bowl for the glaze.

4. Transfer the rest to the Tupperware Mixing Bowl 3.5 l, add 200 g (2 cups) of the ground almonds and the spices, and fold gently with a silicone spatula into a firm dough.

5. Turn the dough out onto the Tupperware pastry sheet and sprinkle with the remaining ground almonds. Fill the Tupperware Modulo rolling pin with cold water, fit the 6 mm guides and roll out the dough.

6. Cut out stars or other shapes with cookie cutters and lay them on the Tupperware silicone baking sheet placed on the cold oven rack.

7. Brush the tops with the reserved meringue using the silicone brush. Bake for 10 to 12 minutes, then leave to cool completely before lifting the cookies off the sheet.

OvenChristmasVegetarianGluten-freeeggs