Preheat your oven to 150 Celsius (300 Fahrenheit). This step is crucial for achieving that perfect bake, ensuring your cookies are crisp on the outside and soft on the inside.
In a mixing bowl, beat the egg whites until they hold soft peaks. This means when you lift the whisk, the peaks should gently fall. It’s the key to light and airy cookies.
Slowly mix in the powdered sweetener until the mixture becomes stiff. Gradually adding the sweetener helps it incorporate better, resulting in a smoother batter.
Add the almond flour and cinnamon to the bowl. Stir gently until everything is combined into a cohesive dough. This is where the magic happens, and you’ll start to see the cookie dough form.
If using, add the ground coffee to the mixture. It adds an extra layer of flavor that enhances the overall taste.
Once mixed, form the dough into a ball. Roll it out between two sheets of baking paper to about ½ to 1 centimeter thick. This ensures even cookies that are easy to cut.
Place the rolled dough in the freezer for about 15 minutes. Chilling the dough is an essential step as it firms it up, making cutting shapes much easier and preventing spreading during baking.
Remove the dough from the freezer, and lift off the top sheet of baking paper. Use a cookie cutter to cut out your desired shapes. The fun part is here, so get creative!
Transfer the shapes to a baking tray lined with parchment paper. Ensure they are spaced apart as they will expand slightly while baking.
Bake the cookies for about 12 to 15 minutes. Keep an eye on them; they should be set but not overly browned. You want a golden hue around the edges.
Once cool, ice them with your prepared powdered sweetener and water mix for a lovely finish. This is where you can sprinkle on extra festive touches, too!
