Zimtsterne
(Cinnamon Stars) |
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Word of advice:
These cookies are very hard to make (the dough has a fluffy texture and is difficult to work with), but are extreamly tasty and popular.
White-glazed cinnamon stars appear in all of the
Germanic lands during Christmas time. They are made
from a flourless dough of ground almonds, meringue,
cinnamon, and sugar. They have different flavorings
depending on where they come from: Kirsch in
Switzerland, Lemon zest in Austria.
These cookies improve with age and should be made in advance (at least one month before they are to be eaten.)
They will keep in airtight containers for about 3 months, and will be deliciously tasteful if they keep that long.
Ingredients:
2 cups: Finely ground unblanced almonds, plus 1/2 cup more as needed
1 1/2 tblsp: Cinnamon
4 large Egg whites
4 cups: Powdered sugar, sifted
1 tblsp: Fresh lemon juice
1 tsp: Lemon zest
Granulated sugar for rolling out
Kitchen wares:
2 Large bowls
Metal spatula
Electric mixer
Pastry board (optional)
Several baking sheets
1 1/2 in. 5 or 6 point star cookie cutter
(with straight sides and edges, no fancy flutes
or anything, because it will make things more
difficult)
Directions:
1. Butter and flour the baking sheets and set them
aside.
2. Combine the two cups of almonds with the cinnamon
in one of the large bowls.
3. Using the electric mixer, beat the egg whites until frothy and slightly thickened.
4. Beat the sugar into the egg whites, 1/2 cup at a time, beating well between each addition.
5. When all the sugar has been added, beat the mixture five more minutes.
6. Remove approximately two thirds of the egg white mixture
and blend it together with the almonds in the second large bowl. Cover the remaining egg white mixture with a damp cloth.
7. Add the lemon juice and zest to the almond mixture
and use your hand to blend all the ingredients together
to form a cohesive mass.
8. Allow the mixture to rest for 10 minutes. To test the consistency, try rolling
out (it's more like "patting" out) a small piece
on a board dusted with granulated sugar (the dough
itself can also be sprinkled with a small amount
of sugar). If it is too sticky to handle
(which it will most likely be), add more ground almonds, by the
tablespoon, until it is manageable.
9. If the dough falls apart or crumbles, just add a few drops of
lemon juice and 1 tblsp. of the reserved egg
whites.
10. When the cookie dough has reached the proper consistency,
dust a pastry board lightly with granulated sugar.
Shape the dough into a flat round circle and dust the
surface lightly with the sugar.
11. Pat the cookie dough out into a
rectangle about 3/8 inch thick.
12. Remove the cloth from the
reserved egg whites. Use a metal spatula to smooth
an even coating of the glaze over the entire surface
of the rectangle, just enough to cover it completely
with white.
13. To smooth the surface further, dip
the spatula in hot tap water and run it across the glaze.
(Make sure you have not used up all the egg whites
as you will need a small amount to glaze the scraps
after they have been rerolled after you make your
first cuts.)
14. Cover the remaining egg whites again with the
damp towel to prevent them from drying out.
15. Fill a cup with hot tap water. Start cutting the dough with the cookie cutter. Dip your cutter into
the hot water after each time you cut, leaving as little
space between stars as possible.
16. Place the stars on the prepared baking sheets, leaving 3/4 inch
between each of them.
17. Knead the scraps together, adding
additional ground almonds so that the dough can
be rolled out.
18. Roll out, glaze, and cut them same as before.
19. Allow to dry overnight at room temperature on the baking
sheets.
20. Preheat the oven to 275F.
21. Bake ONE sheet at a time on the middle rack of the oven for 20 to 30 minutes,
or until the stars are firm and the glaze has
dried. (Do not allow them to color. If they
are browning, prop the oven door open with the
handle of a wooden spoon.)
(if you would like, you can decorate the cookies as seen above with this Icing recipe)
22. Remove the stars to a wire rack to cool completely before
storing (at least 1 month) in airtight tins.
Makes about 35 cookies (3/8 inch thick stars, 1 1/2 inches in diameter)
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