Cinnamon Stars
Zimtsterne
Wonderfully light and cinnamon-y, these Christmas cookies are perfect for passing them around and around!
- 2-1/4 cups whole almonds (a little over 1 lb.)
- 5 egg whites
- 2 cups Confectioner's sugar, sifted
- 2 teaspoons ground cinnamon
- 1 tablespoon Kirschwasser
- star pattern cookie cutter
Directions:
Scald almonds with boiling water, remove their skins and let cool. Grind finely. Beat egg whites until stiff peaks form. Gently fold in Confectioner's sugar and set aside 1 cup of the egg and sugar mixture. Fold in ground almonds, cinnamon and the Kirschwasser, then quickly form a dough. Let the dough rest covered for one hour in the refrigerator.
Cover a work surface with sugar and roll out the chilled dough to 1 cm thick. Cut out stars. Cover each star evenly with the reserved egg and sugar mixture, place on an ungreased cookie sheet and let the uncooked cookies dry overnight at room temperature.
Preheat the oven to 425° F and bake for 5 minutes. Check the cookies often while baking so the top stays white and the insides remain soft.
Source: www.germany.info