Zimtsterne (Cinnamon Stars)
Ingredients for approx. 30 - 40 Cookies

whites of 4 medium-sized eggs

300g (2 2/5 cups) icing sugar

1 teaspoon vanilla sugar

125g (3/4 cup) coarse almonds

250g (2 1/2 cups) ground almonds

1 tablespoon ground cinnamon

some additional icing sugar

lemon juice to flavour the glaze

Directions
Whisk the egg whites with a hand mixer set to high speed.
Add the sifted icing sugar little by little.
When the egg white / sugar mix is stiff, remove 3
tablespoons and keep it for the glaze.
Add vanilla sugar, cinnamon and half of the almonds to the
egg white using low speed of the hand mixer.
Add the rest of the almonds using a spatula or your hands
kneading the dough.
Wrap the dough in cling film and refrigerate it for at least 1
hour.
Dust a board and rolling pin with icing sugar, roll out the
dough about 1cm (1/2 inch) thick.
Cut out the cookies with star-shaped cookie cutters.
Put the cookies on a baking sheet lined with parchment
paper.
Stir the remaining egg white carefully until it is soft and
smooth. If necessary add a few drops water or lemon juice.
Cover the top of the Zimtsterne with the glaze, work it out
to all points by using a teaspoon or a fine brush.
Let the cookies dry a few hours / over night before you bake
them. Put them in the cold oven.
Bake at 140°C (275°F) in a preheated oven for about 25
minutes.
Don't turn the fan on if you have a fan oven, the topping
might get brown before the cookies are ready.
Put the parchment paper with the Zimtsterne on a cooling
rack. Carefully remove the cookies from the paper with a
spatula when they are cold.
36

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