Cinnamon Stars
In Germany, Zimtsterne are as common at Christmas as trees, -- and presents. These star shapes cinnamon cookies are a spicy crust between a macaroon and a meringue and it all begins with the nutty dough.
In a food processor, combine one half of a cup of sifted confectioner sugar, 10 ounces of sliced almonds, and one and one quarter teaspoons cinnamon. Process until the nuts are finally ground with just a few larger pieces. Remove the ground almond mixture to a bowl and set aside.
Whip three egg whites on high speed. It’s better for whipping if the egg whites are at room temperature. Whip for one to two minutes until they hold soft peaks. Gradually add in the remaining one and three quarter cups of confectioner’s sugar. Continue whipping until the whites are thick creamy and somewhat stiff about two more minutes. You’ve made meringue.
Measure two third cups of the meringue into a bowl. Set aside. Save this for the cookie topping. Continue by adding the ground almond mixture and two teaspoons of finely grated lemon zest into the remaining meringue. Fold the mixture to make a stiff dough.
Next, lay a sheet of parchment paper on your work surface. Lightly dust the paper with confectioner’s sugar. Turn the dough out onto the prepared paper, flatten and dust with more sugar as needed. Lay another sheet of parchment paper on top of the dough. With a rolling pin, roll the dough between the paper until it’s about a quarter inch thick. Gently peel off the parchment paper and dust with confectioner’s sugar.
This ensures that the dough doesn’t stick to the paper making it easier to cut. Return the paper and now very carefully flip the dough over. And peel back the other piece of parchment. Line another baking sheet. Cut the cookies with a three-inch star cutter. And place them about two inches apart on there prepared baking sheet. Repeat this process with the remaining dough.
Now you're ready to top the cookies. Place a tiny dollop of the reserved meringue in the center of a cookie. Using a small spoon, brush or spatula spread the meringue over the top of the cookie. Be careful not to let the meringue drip over the sides.
Finally, place sliced almonds in a decorative pattern into the meringue. They're ready for the oven. These delicious and cinnamon-y Zimtsterne will be the stars of your family festivities.
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