Zimtsterne
A cinnamon lover's dream in cookie form
Ingredients
- 250 g icing sugar
- 3 egg whites
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 400 g unpeeled ground almonds
Instructions
- Preheat the oven to 120° fan
- In a large bowl, beat the eggs until stiff, then gradually whisk in the icing sugar. Remove two large table spoons of the beaten eggs and set aside for the coating later on.
- Now fold in the vanilla extract, cinnamon and around half the almonds. Add the rest of the almonds, then use your hands to bring together an even dough that is barely sticky.
- Wrap the dough in cling film and leave to rest in the fridge for one hour.
- Put the dough on a surface generously dusted with icing sugar, then roll the dough out to 1/2 cm sickness.
- Cut out the stars with a cookie cutters, then place them on a baking tray lined with baking paper, then spread some of the icing you set aside on the cookies. I used a silicon pencil but you can also use a knife or a spoon. Bake for approximately 25 minutes.
- Once the cookies are baked, put them onto a wire rack and let cool.
- Re-roll the excess dough and repeat the process until there's no dough left.
- The cookies remain moist, crispy yet soft if stored in cookie tins with lids for around two weeks.
- Enjoy!