Whip the egg whites until they form stiff peaks, then mix in the other ingredients.
Take 1 teaspoon of the dough, and place it on a baking sheet using another spoon, making sure there is enough space between each cookie.
Bake in an oven preheated to 170℃ (Umluft 150℃ ) until lightly browned (around 12 minutes).
They will harden and become brittle once they cool, so place a small cup of water in the cookie tin when storing.
Story Behind this Recipe
My neighbor who's a great cook, taught me this recipe. She uses 6 egg yolks for her cookie recipe, so she usually makes twice the amount of this recipe. For German Christmas pastries, I prefer simple cookies to Stollen (since I feel it doesn't know if it wants to be a bread or a pastry).
You can use hazelnut flour instead of almond powder. I was taught to make each cookie from a tablespoon of dough, but it expanded too much, so I use a teaspoon instead (See Step 2).