for 16 pieces

Dough

2	fresh egg whites
1 pinch	salt
150 g	sugar
1 parcel	vanilla sugar
400 g	ground almonds
1	organic lime, use a little grated zest and 1 tbsp of juice
½ tbsp	cinnamon

To shape

4 tbsp

sugar

Frosting

350 g	mascarpone
1 tbsp	sugar
2 dl	full cream
2 tsp	matcha powder
some	sugar pearls
	matcha powder, to dust

How it's done

Dough

Using a whisk, gently beat the egg whites and salt in a bowl. Add the sugar and vanilla sugar, continue to beat briefly. Add the almonds and all the other ingredients up to and including the cinnamon, carefully mix in using a rubber spatula.

To shape

Roll out the dough in batches between two sheets of baking paper to 7 mm thick. Cut out Christmas trees (approx. 8 cm in diameter), regularly dipping the cutter in a small bowl of sugar. Carefully loosen the biscuits with a spatula, place them on a baking tray lined with baking paper.

To dry

Leave the biscuits to dry at room temperature for approx. 6 hrs. or overnight.

To bake

Approx. 8 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Frosting

Stir the mascarpone and sugar until smooth. Place the cream and matcha powder in a bowl, whisk until the matcha powder has dissolved, fold into the mascarpone using a rubber spatula. In batches, transfer the mixture to a piping bag with a serrated nozzle (approx. 9 mm in diameter), pipe onto the biscuits, transfer the remaining mixture to the piping bag. Top with sugar pearls, dust with matcha powder.

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