Cinnamon Stars / "Zimtsterne"
These chewy almond cookies are a delightful treat that combines the sweetness of icing sugar with the nuttiness of ground almonds and a hint of warm spice from cinnamon and cloves. The addition of blackcurrant jelly gives them a fruity twist, creating a unique flavor profile that will surely impress your taste buds. Enjoy these perfectly sweet and chewy cookies as a delightful snack or as a lovely addition to your holiday cookie tray.
— Constant Cookbook
Ingredients
- 6 eggs (whites only)
- 1 pinch of salt
- 450g icing sugar (sieved)
- 900g ground almonds
- 3 tbsp cinnamon
- 1 pinch of ground cloves
- 2 tbsp blackcurrant jelly
Instructions
- Pre-heat your oven to 150C.
- Whisk the egg whites and salt until stiff, and gradually add the icing sugar.
- Once the mixture is combined and glossy, take about 10 tablespoons aside (you'll need it later.)
- Now add the nuts and spices with the jelly to the egg-sugar mixture and stir until well combined.
- Roll-out dough about 1cm thick.
- --> TIP: this dough is very sticky. Roll it out between 2 sheets of cling/plastic wrap... it works well this way!
- Cut out stars (or hearts) with a cookie cutter and place them on a baking tray lined with baking paper.
- Now take a brush and add the previously set-aside icing onto each cookie.
- Bake the cookies for 10-15min. The surface should still be white and they are allowed to still be a little soft when they come out of the oven (they are meant to be "chewy" and will still harden a little once they are cool).
Yield
Makes 100 cookies
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