Hey there :)
The last few weekends (and some weekdays) I have been baking a bit. Nuremberg gingerbreads, cookies of all kinds, Nussecken (nut wedges, I guess that is a german thing) and those cookie rings :)
Those a pretty easy and no fuss at all, so I thought they might be good for last minute baking. I have some apple cinnamon sugar that I used with these and I like it with them, but just plane cinnamon works well, too.
Oh, and in case you are wondering what to do with left over egg whites, you can turn them into macaroons (what I did, the german version of it), or just use it as an extra in omelet or scrambled egg. You can also freeze them if you have no idea at the moment what to do with them. Maybe you need them at a later time :)
prep time: 20 minutes + baking time +++ yields: one tray of cookies
for the dough
- 150g flour
- 70g almond flour
- 70g sugar
- 2 tsp. cinnamon
- 150g butter
- 1 egg yolk
- 150g sugar
- 4 tbsp. cinnamon
- ½ tsp vanilla
- 1 Tbsp. apple-cinnamon sugar (optional)
Knead together all ingredients for the flour with your hands. When evenly distributed and smooth form into a ball.
Cover in plastic wrap and place in the fridge for about an hour.
After an hour take out and rip pieces off the dough, about half the size of a golfball. Form into small rings and place on baking tray lined with a baking sheet.
Bake at 180°C for about 15 minutes.
Take out let cool slightly.
Mix all the ingredients for the dusting together. When the rings are cool enough to touch but still warm dip them into the cinnamon-sugar mixing.