Quinoa flour Christmas cookies by Chloé
You will need
300 g of Quinola quinoa flour
38 g of almond powder
38 g of hazelnuts powder
170 g of salted butter
150 g of brown sugar
Half a bag of yeast
2 tsp of orange blossom
1 tsp of vanilla extract
2 tsp of cinnamon
2 tsp of ginger
1 tsp of 4 spices mix
250 g of icing sugar
2 egg whites
Preparation of biscuits
Begin by beating slightly the soft butter (but do not melt it) with a mixer.
Then add the vanilla, the cinnamon, the ginger, the orange blossom and the 4 spices mix.
Add 1 egg, the sugar, the almond and hazelnuts powder. End with the flour and the yeast, incorporate it progressively
Make a ball with the dough
Leave the dough in the refrigerator for at least 45 minutes
Spread the dough in the roller over a well-floured work plan
Cut it with a Christmas-cookie cutter
Beat boorishly the egg yolk and apply to the brush on biscuits.
Finally bake at 180 ° – 15 minutes, according to the thickness of the biscuit.
Wait until golden
Preparation of the glazing
Put your 2 egg whites in a salad bowl, then begin to beat them the electric mixer by pouring the icing sugar little by little. Egg whites do not especially have to be beaten until stiff.
My trick is to put less sugar (let the mixture rest 20 min in the refrigerator. It will harden slightly, what will allow to spread it more easily)
You can either spread the whole surface of biscuits or put the mixture in a piping bag and draw funny forms on biscuits …