Prep 20 mins
Cook 2 hrs 40 mins
Adapted from a Julie Biuso recipe in NZ Your Home & Garden. "...popular in Germanic countries during the festive season. Made with flourless nut dough, the come flavoured with Kirsch or lemon, sometimes rum, and topped with a crisp white icing which resembles snow. ...Zimtsterne improve with age - the strong, woody cinnamon notes mellow and the nutty almond aroma and taste come to the fore."
- 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)
- 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.
Interesting flavors; very nice. Made for PAC 2008.