German Cinnamon Star Cookies
Ingredients
- 250 gAlmond powder
- 250 gIcing sugar
- 2 pcEgg white
- 2 tspCinnamon ground (ground)
- 1 tsplemon juice
Method
A pale, lightly cracked star gives way to a soft almond centre. Cinnamon scents the dough, while a thin meringue topping stays white after a short bake.
- 1
Heat the oven to 150°C and line a baking tray with parchment. Whip the egg whites to firm peaks, then beat in the icing sugar a little at a time. Set aside about 80 g of meringue for the topping.
- 2
Stir together the ground almonds and cinnamon. Add the lemon juice and the remaining meringue; fold with a spatula until the dough is thick, slightly sticky and evenly combined.
- 3
Roll the dough to about 1 cm thick between two sheets of parchment. Cut out stars and transfer them to the lined tray, leaving a little space between each.
- 4
Spread the reserved meringue over each star, right to the points. Bake for 12–15 minutes; the topping should stay white and the dough should not brown. Cool completely on the tray before lifting the cookies off.
Frequently asked questions
How do you get this dish right?
- Use a scrupulously clean, dry bowl; even a trace of grease can stop the egg whites from reaching firm peaks.
- Keep the sticky dough between parchment sheets while rolling; adding extra flour would change its texture.
- Check the cookies from the 12-minute mark. If the meringue starts to yellow, the oven is too hot or they have baked too long.
How long does this dish keep?
Keep in an airtight tin for 1–2 weeks, away from moisture. Separate the layers with parchment.
