Ingredients
3 egg whites
170 sugar
150 g grey poppy seed
1 tsp Hildegard cake- & cookie spice bio
1 pinch of salt
lemon peel {grated}
20 g lemon juice
For Filling:
300 g Sonnentor “Die wilde Preiselbeere Fruchtaufstrich” bio
26. November 2016
Christmas
Poppyseed Cranberry Cookies
Preparation
Preheat the oven to 160 degrees. Put baking paper on the baking tray. Beat the eggs whites with the sugar, the lemon juice and the pinch of salt until creamy. Mix in the poppy and the grated lemon peel. Put the poppy-egg-mixture in a piping bag and spatter small cookies on the baking tray {with a 2-3 cm gap so the cookies can’t stick together). Bake them in the preheated oven for 30 minutes. Let them cool down.
Always take 2 cookies and spread 1/2 tsp of the jam on one half of a cookie and stick it together with the other one.
.s. cookingCatrin
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