German Cinnamon Stars

Course: Dessert, Snack

Cuisine: Christmas, German

Prep Time: 1 30

Cook Time: 8

Total Time: 1 38

Servings: cookies

Calories: 129kcal

Author: Lord Byron's Kitchen

Ground almonds and cinnamon help to create the base of this traditional Christmas cookie. Meringue glazed German Cinnamon Stars are bound to be a new family favourite! It goes without saying that these cookies are simply stunning and surprisingly, they're so easy to make!

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Ingredients

For the Base:

300 grams finely ground almonds (2 cups)
100 grams sugar (1/2 cup plus 1 teaspoon)
50 grams all purpose flour (1/3 cup plus 1 tablespoon)
2 teaspoons ground cinnamon
2 large egg whites

For the Meringue:

1 large egg white
1/8 teaspoon salt
200 grams sugar (1 cup)
2 teaspoons milk

Instructions

In a bowl, whisk together the ground almonds, sugar, flour, and cinnamon.
Add the egg whites and mix all together using a rubber spatula. The dough will be sticky.
Turn the dough out onto a sheet of plastic wrap and form into a circular shape about 8-10 inches in diameter. Cover with plastic wrap and refrigerate for one hour.
Preheat oven to 325°F. Line a baking sheet with parchment paper. Set aside.
Once the dough is set, use a rolling pin to roll the dough between two pieces of parchment paper until just under 1/2 inch thick.
Use a star cookie cutter to cut out the shapes. The size of the star will determine how many cookies you get. Place stars onto prepared baking sheet.
Collect the scrap dough and re-roll again until it's all used up.
Next, prepare the meringue by beating the egg white with the salt until stiff peaks form. Add the sugar and beat until well combined. If you need to add the milk, do so now and beat in. The meringue needs to be thick, but spreadable.
Using very small amounts of the meringue, top each star with about 1/2 teaspoon and spread it well, even out to the very tips of the star. A small paint brush works very well for this. A toothpick can help to push the meringue to the tips without running down the sides.
Bake for 8-9 minutes. Do not allow the meringue to brown.
Remove from oven and allow to cool for 3-5 minutes. Transfer to a wire cooling rack to finish cooling.

Notes

Cup measurements are estimates. A scale is highly recommended to get precise amounts.

Nutrition