Zimtsterne (Cinnamon Stars) Christmas Baking with SusieJ

Measurements [American]

  • 3 egg whites
  • pinch of salt
  • 225 g sugar
  • 280 g almonds, ground
  • 1 tsp cinnamon
  • zest of 1/2 lemon
  • 230 g powdered sugar (for rolling)

Beat whites and salt until stiff. Slowly add sugar, and beat until stiff but not dry. Reserve 175 mL whites.

Fold in remaining ingredients into the egg whites. Chill for one hour.

Preheat oven to 150 degrees C.

Remove a portion of the dough from the refrigerator, about 2 cups. On a work surface with a thick layer — about 1/4 inch — of sifted powdered sugar, gently roll the cookie dough until completely covered. It will look like a giant rum ball. Gently roll dough into a disk about 1/4 inch thick. The dough will be very sticky; be liberal with the powdered sugar. Cut with star-shaped cutters and place onto a parchment-lined cookie sheet. With a pastry brush, brush 1/4 to 1/2 teaspoon of the reserved egg white onto the top of each cookie. Bake 25 minutes.

Cinnamon stars are a classic German Christmas cookie. Light and crisp, they have a fabulous balance of nuts and cinnamon. This is probably one of the more difficult recipes, because the dough is very sticky.