How to Make Punschsterne Christmas Cookies

• In a large mixing bowl, blend the all-purpose flour, finely ground almonds, and powdered sugar until well combined.
• In a separate bowl, beat the egg white until it forms stiff peaks. Gently fold the beaten egg white into the dry mixture.
• Pour in the non-alcoholic punch or juice and add the cinnamon, nutmeg, and cloves. Stir until the dough is mixed well.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/4 inch thick.
• Use star-shaped cookie cutters to cut out shapes and place them on a parchment-lined baking sheet.
• Bake for 10-12 minutes or until the edges are lightly golden.
• Once baked, let the cookies cool on a wire rack.
• Optionally, mix powdered sugar with a splash of lemon juice or water for a glaze and drizzle over cooled cookies.