Instructions

1. Using a stand mixer or electric beaters, whisk the eggwhites with the pinch of salt until stiff peaks form.
2. Slowly add the sugar with the beaters on high speed.
3. Reduce the speed and add the ground almonds, ground cinnamon, cocoa powder and liqueur of your choice (or vanilla extract). You should have a fairly sticky dough.
4. Roll the dough out between two sheets of baking paper until it is about 1cm thick. Cut out shapes of your choice and place them on a baking tray lined with baking paper. As the dough is fairly moist and sticky, you might need to use a palette knife or spatula to lift the cookie shapes.
5. The cookie shapes need to dry at room temperature for about 6 hours or overnight.
6. Preheat the oven to 220°C.
7. Bake the cookies for 3-5 minutes until they are dry to the touch.
8. Remove the cookies to a cooling rack to dry completely.
9. Dust with icing sugar before serving.
10. The cookies keep well in a covered container for about 2 weeks.