Zimtsterne - Cinnamon Stars

Recipe from What's For Lunch, Honey?  


Makes 45 cookies

3 egg whites
250g powdered/confectioner's sugar
400g almond meal
2 teaspoons ground cinnamon


Line a cookie tray with baking paper.

In a clean bowl beat the egg whites until stiff, then add the powdered sugar, a teaspoon at a time, while beating all the time. Reserve approx 80g of the egg white mixture for the icing.

Add 300g almond meal to the rest of the egg white mixture and gently fold in. Sprinkle the cinnamon over the mixture and incorporate well.

Depending on the size of your egg, you might have to add some more almond meal to the mixture. The egg white-almond dough is supposed to be firm enough and have the consistency of rolled dough.

Sprinkle the remaining almond meal over the countertop. Using lightly floured hands spread the dough flat. Place a sheet of baking paper over the dough and roll out the dough approx. 1 cm thick.

Using a star form cookie cutter, cut out stars in the dough. To avoid the dough sticking to the form run the cookie cutter under cold water and then shake off any excess water.

Transfer the cinnamon stars to the cookies tray using a metal spatula. Frost each cookie with the remaining egg white-sugar mixture. Leave the cookies to dry out overnight.

When ready to bake, pre-heat oven to 160 degrees C and bake for approx. 8 minutes. Keep an eye on the frosting as it should not begin to brown. 

Store in an air-tight cookie tin -cool and dry.