Gluten-free Christmas Star Cookies

Pre-heat the oven to 150°C / Th 5 in fan-assisted mode.

Beat egg whites in Speedy Chef until stiff. Add sugar and then continue whisking until you produce a meringue. Set aside roughly 50 g meringue in the Space Saver Bowl 300ml.

Pour the remaining meringue in the Mixing Bowl 3L, add 200 g almond powder and the spices, and stir gently to obtain a consistent mixture using the KPT Silicone Spatula.

Place the dough on the Pastry Sheet and sprinkle the rest of the almonds on top, then roll out the dough using the Adjustable Rolling Pin filled with cold water and fitted with the 6mm Adjusters.

Make star shaped cutouts in the dough using the 8-in-1 Cookie Cutters.

Place 2 Silicone Baking Sheets with Rim on cold oven racks and arrange the stars on them. Using the Basting Brush, spread the meringue (kept in the Space Saver Bowl) on the stars.

Bake for 10-12 min. Allow them to cool before removing them from the Silicone Baking Sheets with Rim.