CINNAMON STARS: ZIMTSTERNE (GERMANY)
These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time, they'll get chewier as time passes.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 2 dozen stars
Number Of Ingredients 5
Steps:
- Sift the confectioners' sugar.
- Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
- Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
- Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
- Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
- Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
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Mirza Arafath
[email protected]These cookies were a disappointment. They were dry and crumbly, and the flavor was bland.
Ai 9484724
[email protected]These cookies are a bit too sweet for my taste, but they're still good. I think I'll try reducing the amount of sugar next time.
Ozone Jeydin TV
[email protected]I love the way these cookies look with the cinnamon sugar topping. They're so festive and elegant.
Nandi Zungu
[email protected]These cookies are the perfect gift for friends and family during the holidays. They're also a great way to show your holiday spirit.
Halliru Maigaridanga
[email protected]I wasn't able to find almond flour, so I used all-purpose flour instead. The cookies still turned out great.
Amrit shrestha
[email protected]These cookies are a great way to use up leftover egg whites. They're also a fun and festive treat to make with kids.
Santo
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect balance of sweet and spicy.
Milan Wanem
[email protected]These cookies are a bit crumbly, but that's part of their charm. They're still delicious and they look beautiful on a plate.
Makenzie Rhodes
[email protected]I love the delicate flavor of these cookies. They're not too sweet, and the cinnamon flavor is just right.
Elia Jean
[email protected]These cookies are the perfect way to celebrate the holidays. They're festive, delicious, and easy to make.
Anees Rajput
[email protected]I wasn't sure how these cookies would turn out, but I was pleasantly surprised. They were delicious and everyone loved them.
Opurum Austine Chineme
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious and unique.
Fly unstable
[email protected]I've been making these cookies for years, and they're always a favorite. They're the perfect holiday treat.
uxilq
[email protected]These cookies are so easy to make, and they're always a crowd-pleaser.
fermin zepeda
[email protected]I love the unique flavor of these cookies. The cinnamon and almonds give them a warm and nutty taste.
Cut On Face
[email protected]These cinnamon stars were a hit at my holiday party! They were so delicious and festive, and they looked beautiful on the cookie platter.