Christmas Recipes
Cinnamon Stars
A favorite Christmas cookie in Germany.
Yield: about 18 cookies
Ingredients
- 2 2/3 cups unblanched almonds, finely ground
- 2 teaspoons ground cinnamon
- 3 large egg whites, room temperature
- 2 1/4 cups sifted confectioners', + additional for dusting
- 1/2 teaspoon finely grated lemon zest
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Instructions
- Combine ground almonds and cinnamon in a mixing bowl, set aside.
- In a large bowl, whip the egg whites using an electric mixer, until medium soft peaks form.
- Gradually beat in sugar, 1/2 cup at a time; beat until stiff and glossy. Remove 1/2 of egg white mixture, cover with a damp cloth and reserve in refrigerator for glaze.
- Fold ground almond mixture and lemon zest into remaining egg white mixture to form stiff dough.
- Lightly grease or line 2 baking sheets with parchment paper.
- Lightly dust work surface with confectioners' sugar. Turn the dough out onto the work surface, dust your hands with sugar and gently pat out dough to 1/3-inch thick. Dust with more sugar as needed.
- Cut out cookies using a large star-shaped cookie cutter, dusted in sugar to prevent sticking. Place 2 inches apart on prepared baking sheets.
- Let cookies stand uncovered for at least 1 hour to dry out.
- Heat oven to 275 degrees F.
- Bake cookies until they are light golden brown and firm, about 35 to 40 minutes.
- Remove from oven and let stand 10 minutes.
- Using a small spoon or brush, glaze the tops of each cookie with the reserved egg white mixture.
- Return to oven and bake 3 to 5 more minutes, until glaze is set. Do not let glaze turn brown.
- Allow to stand 2 minutes, then transfer to rack to cool completely.
- Store in an airtight container.