Spreewald cinnamon crisps

Ingredients for 1 servings:

• 3 eggs
• 200 g sugar
• 3 tsp, heaped cinnamon powder
• 1 pinch Clove powder, or Allspice
• 65 g candied lemon peel
• 100 g ground almonds
• 250 g flour
• 2 tsp, leveled baking powder
• 100 g almonds, peeled, halved

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A Berlin specialty, ideal for Christmas, coffee and many other occasions

Beat the eggs and sugar with a hand mixer until frothy. Stir in the cinnamon, cloves or allspice, finely chopped candied lemon peel, and ground almonds. Sift the flour with the baking powder, then gradually stir into the dough using a dough hook. Preheat oven to 180°C (160°C fan/convection oven). Line a baking tray with baking paper. Roll out the dough to a thickness of 4 mm and cut into rectangles approximately 3×5 cm in size. Place on the tray and bake for 12-15 minutes. Beat the remaining egg, brush the cookies with it, and garnish with almond halves. This makes enough for about 30 cookies. If you can’t tolerate almonds, you can replace them with pine nuts or something similar, or omit them altogether.