Cane - shaped biscuits

Permits: 3 white eggs, 250 grams of powdered sugar, some salt, 2 teaspoons of brown, a little almond liqueur (no doubt, you can put orange liquor or almond smell, rum smell or nothing, if you don't have any of these), 1 spoons of orange skin, 350-400 pounds of almond flour, or half by half, mixed with nuts. I like compost mixed with nuts (the recipe's size depends on the size of the eggs so don't put all the flour in the almonds right away, see how much you're gonna get to make a hard, not too much glue.)

Preparation: We wash a tat with a little fat and put on it our roast paper. We heat the oven at 150 degrees. We beat egg whites with a little salt until we have a hard marengue. Continued beating we add sugar to the powder a little bit, not all at once. We set aside about four tablespoons of sweet weed. We'll need that for the top of the cookies. On the rest of the marengue, we add the flour of almonds or the flour of almonds mixed with nuts (2,200 ounces [2,200 g] of nuts) not all at once - orange skin, cinnamon, liquor.
After we have obtained a hard dough, we open it at the table with the help of a straw, which we coat with powdered sugar and the work table as well as prevent the climbing of the dough. It opens up about 6-7 mm thick. We put the star form into powdered sugar and then cut the shapes one by one. I used two forms of different sizes.
You put them on a baking pan. With a knife, take a little hook and gently open it over the entire surface and let them dry at an environmental temperature. You come to bake about 12-15 minutes and that depends on your stove, you can take a little longer, you can look at it with your eyes. Cookies should not be darkened, the top must remain white, and below remain soft but are mature. Allow them to be invited for about 20 minutes, and you can use them immediately. You store them in an airtight box, stay soft about two weeks.