Zimtsterne
Ingredients
- 200 g ground almonds, or 100g ground hazelnuts, roasted, and 100g ground almonds
- 2 large egg whites (1/4 cup)
- pinch of salt
- ½ teaspoon lemon juice
- 125 g granulated sugar (I used unrefined organic cane sugar)
- ½ teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
Instructions
- Beat egg whites with lemon juice, salt and sugar until smooth and glossy, to a firm meringue. Put aside 3 tablespoons of the meringue. To the remaining meringue add the vanilla, cinnamon, and ground nuts. Mix well, cover, and refrigerate for 2 hours.
- Preheat oven to 300°F (150°C).
- Roll out dough to about a 1/4 inch thickness on a parchment-covered counter (the dough is quite sticky, so you can roll the dough between two layers of parchment paper to make things easier).
- Cut out stars, place on parchment-lined baking trays, and spread the meringue that you’ve put aside over the tops of the cookies. (I used a small silicone spatula to do the spreading of the meringue.)
- Bake in the lowest part of the oven for 15-18 minutes (I baked mine for 18, but I think I'll try 15 next time).
- Remove from oven and let cool while still on the baking sheet. They should be stored in tins, and will get softer after 1-2 days. You can add a slice of apple (raw) to the tin where you store the stars to make them softer.