Sift the icing sugar.
Beat the egg whites to stiff peaks with an electric whisk. Add the icing sugar, a little at a time.
Scoop out one third of this mix of this mixture into a bowl to use as the decoration or garnish.
Add 100g of the ground almonds, the cinnamon and the kirsch to the smaller egg white mixture, mix and scoop into a piping bag.
Add the rest of the ground almonds to the remaining two thirds and use a spatula to form the pastry. Cover with cling film and chill in the fridge for 1 hour.
Sprinkle caster sugar onto your work surface and then roll the pastry to a thickness of 1cm. Use shaped pastry cutters to cut out your Christmas biscuits and decorate with the piping bag.
Ideally, rest the biscuits at room temperature for as long as possible, this will help absorb the moisture of the egg white into the ground almonds.
Preheat the oven to 160°C and then bake your biscuits for 7 to 8 minutes. Be careful not to burn the decoration. The biscuits should be soft when you remove them from the oven.
Place the biscuits on a cooling rack to cool.
Split the vanilla pod and scrape out the seeds. Break the chocolate into pieces.
Place the milk, cream, sugar, spices and the vanilla pod and seeds in a saucepan and bring to the boil. Pass the liquid through a sieve and then pour over the chocolate. Mix gently to melt and incorporate the chocolate. Serve immediately.
«Run your pastry cutter under cold water every once in a while, this will make the biscuits easier to cut.»