Zimtsterne (Christmas Star Cookies)
- Ready In:
- 3hrs
- Ingredients:
- 6
- Yields:
-
45-60 cookies
ingredients
- 3 egg whites
- 450 g icing sugar
- 500 g whole almonds, unblanched plus an extra 50g if required
- 1 lemon, juice of
- 30 g ground cinnamon
- 125 g white sugar (for rolling out)
directions
- In a large bowl beat egg whites until frothy, then add icing sugar. Spoon six tablespoons of the mixture into a small bowl and reserve, covered with plastic wrap.
- Process almonds in a food processor until finely ground. Mix lemon juice with egg white, blend in cinnamon. Work in almonds, adding more if necessary to make dough stiff. Rest mixture for 20 minutes.
- Put a good sprinkling of sugar on a dry workbench and pat or roll the dough until about 1 cm thick, using sugar to prevent sticking.
- Cut out star shapes. Transfer stars to a baking sheet lined with baking paper.
- Let the biscuits dry for two hours (can be left overnight), then brush them with the reserved egg white/icing sugar mixture. Bake at 130 degrees for about 20 mins, if the biscuits colour too quickly, prop the oven door open. Icing should be very pale.
- Store in a airtight container when cool. These keep well, could be made a month in advance.
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RECIPE SUBMITTED BY
I'm a SAHM in Wellington. I'd like dinner to appear on the table effortlessly every night and for my kids to wolf it down.