Name: Cinnamon Stars
Cook time: 16 min
Total time: 16 min
Yield: Yield: about fifty 3-inch cookies
Cuisine: German
Ingredients: 1 teaspoon cream of tartar; 1 egg white; 1 cup powdered sugar; 2 teaspoons almond extract, or 1 tablespoon almond liqueur; 2 teaspoons vanilla sugar or vanilla extract; ¼ cup nut meal or ground almonds or hazelnuts; 3 egg whites; ¼ to ½ cup powdered sugar; 3 teaspoons potato starch; 2½ cups powdered sugar (about 8 ounces); 3 cups almond meal or ground almonds (about 2¼ cups whole almonds, or 12 ounces, if grinding yourselftechnique) (see note 2 at end of recipe); 1 tablespoon lemon juice to add into egg whites, plus ¾ tablespoon to add into dough; 6 teaspoons cinnamon; 2½ cups hazelnut meal or ground hazelnuts (about 2 cups whole, or 8 ounces, if grinding yourselftechnique); ⅛ teaspoon ground cloves; 1¾ tablespoons lemon juice

Preparation info

Yield: about
fifty
3 inch cookies

Difficulty
Easy
Ready in
20 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Called Zimtsterne in German, these cookies have a soft, chewy center, and the icing bakes into a lovely thin, crisp shell of meringue. As they bake and cool, they deliver an enveloping scent of warm spices—cinnamon, clove, and vanilla. Some extra time and patience in their preparation are required, more than some other cookie types, but they are worth the diligence.

Both the cookie dough and the meringue icing use egg white only. Save the yolks for Butter Cookies or Vanill