Zimtsterne - Cinnamon Cookies
Prep Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes
Yield: 50 Cookies
Ingredients:
3 Egg white
2 teaspoons Vanilla sugar
2 ¼ cups Confectioners sugar
3 ¼ g Ground almonds
1 teaspoon Cinnamon
Icing sugar for dusting the work surface
Directions:
First of all, separate the eggs into two separate bowls.
Preheat the oven to 302 °F (150 °C), top and bottom heat.
In a large mixing bowl, whip the egg whites and vanilla sugar. Gradually sprinkle in the sugar and beat until stiff.
Take four tablespoons of the stiffly beaten mixture and put it in the fridge. You will need it to coat the cookies.
With the help of a wooden spoon, fold the grated almonds and the cinnamon into the beaten egg mixture and knead the cookie dough again briefly with your hands.
Now cover two baking sheets with baking paper and set them aside.
Sprinkle some icing sugar on the work surface and roll out the sticky dough (approx. 5 mm // 0.2 inch).
Icing sugar for dusting the work surface
Now, little by little, cut out little fir trees (or if you decide to go for the stars, stars) and lift them onto the prepared baking sheet lined with baking paper.
To make cutting easier, regularly dip the cookie cutter in cold water before cutting. This water coating will prevent the dough from sticking.
Knead the dough left over from cutting with two tablespoons of grated almonds and roll it out again to cut out the remaining cookies.
Brush the leftover whipped egg white thinly on the cutout cookies before you put the tray on the middle rack in the oven.
Bake for about 20 minutes and repeat with the remaining cinnamon stars.
Let the baked cookies cool on the baking sheet, and once cooled, store them in an airtight container lined with parchment paper or a cookie tin that seals tightly.
Notes:
Storage:
Zimtsterne will keep in an airtight cookie jar for about a month if they have not already been nibbled before.
Top tip:
To prevent the beautiful white egg white sugar glaze from getting too dark during baking, we recommend placing an empty baking sheet on the rack above the cookies.
Place this “shield” as soon as the icing starts to color. This extra baking sheet will slightly block the top heat, leaving the glaze in its beautiful light color that reminds you of snow!
Recipe courtesy of Combine Good Flavors.com
