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Chilling time
1 hr, or overnight (optional)
Special equipment
3in (7cm) star-shaped cookie cutter
Ingredients
2 large egg whites
13 ⁄ 4 cups confectioner’s sugar, extra for dusting
(^1) ⁄ 2 tsp lemon juice
1 tsp ground cinnamon
22 ⁄ 3 cups ground almonds
vegetable oil, for greasing
a little milk, if needed
Method
1 Whisk the egg whites until they are stiff.
Sift in the confectioner’s sugar, add the
lemon juice, and continue to whisk for 5
more minutes, until thick and glossy. Take
out 2 tablespoons of the mixture, cover, and
set aside for topping the cookies later.
2 Gently fold the ground almonds and
cinnamon into the egg white and sugar
mixture. Cover and refrigerate for 1 hour
or overnight. At this stage it will be a thick
paste, rather than a dough.
3 Preheat oven to 325°F (160°C). Dust a work
surface with sugar and turn the paste out
onto it. Combine the paste with some sugar
to form a soft dough. Dust a rolling pin with
sugar and roll out to
1
⁄ 4 in (5mm) thick.
4 Oil the cutter and non-stick baking sheets.
Cut star shapes out of the dough. Lay the
cookies on the sheets. Brush a little of the
meringue mix over each cookie, mixing it
with a little milk, if too thick.
5 Bake in the top third of the oven for
12–15 minutes until the topping has set.
Leave to cool for at least 10 minutes on the
baking sheets, then transfer to a wire rack.
STORE The cookies will keep in an airtight
container for 5 days.
Cinnamon Stars
These classic German cookies make
a great last-minute Christmas gift.
MAKES
30
20
MINS
12–15
MINS
4 WEEKS,
UNBAKED