Aren't these sweetheart cookies adorable? And what's even better, they can be attached to your tea or coffee mug thanks to the little cut on the side. The cookie cutter can be found here and the recipe (a traditional one from my Nan) is as follows:
Ingredients: 3 egg whites, 300g icing sugar, 400g ground almond (with skin), 1 1/2 tbsp cinnamon
Instructions: Mix together egg whites and icing sugar until creamy. Take a whole coffee mug off of this sugar-egg-mixture and save it for later. Stir the almonds and cinnamon to the remaining sugar-egg-mixture until well combined. This dough should be quite thick and not too sticky. If it is too sticky, you can add a little bit of flour. On a floured surface, roll out the dough to a thickness of about 6-8mm. Cut out your cookies and place on a prepared baking tray. Dry the cookies in the oven for 30 minutes at 130°C. Take them out and let cool for a bit. Now take the cup of sugar-egg mixture and brush onto the cookie top. Leave to dry completely. The cookies will go a bit hard after they have cooled down, but adding a slice of sour dough bread or a slice of apple to the storage box will keep them moist. They will also soften naturally again after about 2 weeks in storage.