It's St. Nicholas day, I am finally able to make time for some Christmas baking! Today: Zimtsterne (Zimt - cinnamon; Sterne - stars).
500g sweet almonds, ground
450g confectioner's sugar (plus about 50g for rolling out dough)
3 egg whites
1 tablespoon kirsch
3 teaspoons cinnamon
Beat the egg whites until stiff, add kirsch. Set aside about 2 tablespoons of the mix.
Add sugar and continue beating.
Mix ground almonds and cinnamon and add to the egg mix.
The dough should be fairly dry. Roll out, using plenty of confectioner's sugar to avoid that the dough sticks to the surface. Rolled out dough should be about 3/4 cm (1/4 inch?) thick.
Cut out stars and place them on a parchment paper covered cookie sheet.
Add some confectioner's sugar to the egg and kirsch mix. Spread sugar mix thinly on the cookies.
Bake for about 12 min at 175°C/ 350°C until cookies are dry. They should still be very soft in the middle when you take them out or they will be too hard once they are cold.