No other spice says Christmas like cinnamon. And so, it’s hardly surprising that this brown gold has its own cookie recipe: cinnamon stars – soft, crumbly, and irresistibly good.
German Cinnamon Stars (Zimtsterne)Course: DessertCuisine: GermanDifficulty: Medium
cinnamon stars – soft, crumbly, and irresistibly good.
- For the dough
500 g / 17.6 oz almond flour from whole almonds
300 g / 10.6 oz confectioners’ sugar
2 teaspoons ground cinnamon
2 egg whites
2 tablespoons Amaretto
- For the meringue/baiser topping
1 gg white
125 g / 4.4 oz confectioners’ sugar
- Preheat the oven to 150C / 302F. Line a baking sheet with parchment paper.
- In a bowl, mix together ground almonds, confectioners’ sugar, and cinnamon. Add egg white and amaretto and knead into a dough. Roll out the dough on a lightly flour-dusted work surface and cut out stars.
- For the meringue topping, beat the egg white with the sifted confectioners’ sugar until stiff and spread over the cinnamon stars. Bake in the hot oven for 10-15 minutes. Store in an airtight container.