Zimtsterne are traditional German biscuits richly spiced with cinnamon. Predominantly made from ground almonds, they are similar to a spiced macaron (but in my opinion much easier to make!) and are gluten free and dairy free. Chewy, crisp, and incredibly moorish, they make a great gift, or festive cookie to serve to guests – or to eat yourself!
Zimtsterne (Cinnamon Stars)
- 3 egg whites medium
- Pinch salt
- 250 g icing sugar
- 1.5- 2 tsp ground cinnamon
- 350 g ground almonds
- Oven 140˚C/280˚F
- Line a couple of baking sheets with baking paper.
- Beat the egg whites and salt with an electric whisk until stiff. Sift in the icing sugar a little at a time, whisking inbetween.
- Remove 3 tbsp mixture and put in bowl, placing to one side for the top of the stars.
- Mix the cinnamon with the ground almonds then fold this into the egg whites.
- Sprinkle the work surface with icing sugar - or roll between two sheets greaseproof paper - and roll out the dough to 1 cm thick. Cut out stars with 3 inch/7cm cutter.
- Place stars on baking trays and spread with ¼ - ½ tsp of the egg white mix - either with a brush or use the back of a teaspoon.
- Bake 15 minutes. They will feel soft to the touch.
- Remove on the baking paper to a wire rack to cool completely.
- Will last 2-3 weeks in airtight container, and they do freeze.