Heaven’s Crackers

For the Himmelskrapferln, place all ingredients in a bowl or on a work surface and knead quickly with your hands to form a shortcrust pastry. Let rest in the refrigerator, covered with plastic wrap, for two hours before processing.

In the meantime, beat half of the powdered sugar with the egg whites and a pinch of salt until stiff. Gradually beat in the rest of the sugar and continue beating until stiff.

Preheat the oven to 160 ºC.

Roll out the dough on a work surface dusted with a little flour and make circles with a cookie cutter.

Arrange the cut out cookies on a baking sheet lined with baking paper and pipe the sugar snow on half of the circles in a snail shape using a piping bag. Bake for about 20 minutes and let cool.

Spread jam on the cookies without meringue and stick together with a meringue cookie.

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