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Cinnamon Star Cookie Recipe (German Zimtsterne)

Use star shaped cookie cutters about 1 1/2 to 2 inches across. Yes… you can use circles or snowmen or palm trees… but then they wouldn’t be cinnamon STARS, would they?
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Total Time 1 hour 30 minutes
Servings 2 dozen

Ingredients
  

  • 3 Egg Whites
  • 2 cups (250 g) Powdered sugar
  • 1 Tablespoon Tbl. Ground Cinnamon to taste... maybe start with 1...these can get strong
  • 1 Tablespoon Fresh Lemon Zest
  • 3 cups (300g) Ground Almonds
  • IN ADDITION
  • loads of Powdered Suger

Instructions
 

  • Preheat oven to 325 degrees Fahrenheit.
  • In a Mixer on high whip up those egg whites. Add powdered sugar, slowly. It'll be thickish, and a little goopy looking.
  • Take out 8 Tablespoons of the egg white/sugar mix, and put it in a plastic baggie or piping bag. Set aside.
  • In a small bowl, combine the ground almonds, cinnamon and lemon zest.
  • Fold the Almond Mix into the Egg White Mix. Use a wooden spoon or spatula to stir it together until it is fully combined.
  • Let it rest for 15 minutes
  • Prepare your rolling out surface by covering it with a thick layer of powdered sugar.
  • Rub your rolling pin with powdered sugar.
  • With powder sugared hands, grab a chunk of the dough, and pat it into a disk. Set it on the powdered sugar... rub it into the sugar... flip and rub again... Now start rolling.
  • Roll easy. Flip it or rotate the dough often. If it starts to stick... hit it with more powdered sugar.
  • You want to roll it about 1/3 inch (.5cm) thick.
  • Cut the cookies out with a star shaped cutter. If the cutter feels sticky... dip it in powdered sugar
  • Put the cut out cookies on a cookie sheet.... you can put the cookies fairly close together since they don't spread.
  • Gather the dough scraps... add some new dough to it... and roll again. Keep going until the dough is used up.
  • When your tray is full, clip the corner of the baggie containing the bit of meringue and pipe it onto the cookies. Don't let it drip over the side.
  • Bake for 15 minutes.
  • Let them cool on the baking sheet.

Notes

I find these taste better after a day or two.
You can store these cookies air tight in a dark space for a few weeks.