If you don't have ground almonds – no problem!. The evening will take the usual pobieranie almonds, Saveheroes it in boiling water for a few minutes, cool and peel off the skins. Blanched skin relieves as stocking, very easily. Peeled almonds, leave to dry overnight – I put it in a sieve and on the battery.

Almonds ground together with sugar – it is necessary to do so, as when grinding almonds stands out oil, weight instantly glued together and cause the grinder to slip. The sugar absorbs the oil in yourself. In a bowl, mix the dry ingredients, then add the protein (whip is not necessary). It turns out almond paste – marzipan. Wrap it in cling film and put an hour in the refrigerator. To prepare the frosting. Beat egg whites with a pinch of salt, gradually adding the powder. You should get a glaze like culicinae – thick, creamy structure. If the icing came out thick, you can add a spoon of milk. Roll the dough into a layer of about 7-8 mm between the sheets of paper, it is rolled perfectly. Cut out stars with a recess for cookies. If you have recess-a comet with a tail – it's all perfect.

Lay the workpiece on a baking tray lined with paper or Mat, gently grease the top with icing in a thick layer.

Put in the bottom (!) heated to 170 From the oven. Bake for 10-12 minutes. I need to look to the icing-meringue did not brown! Cool on wire rack.

Cookies can be stored in a sealed tin for about a week.

Cookies are very rich-nutty, with a slightly crumbly base and dense protein "cap"