The Germans call these Christmas biscuits Zimsterne. They are a bit like macaroons, but rolled out and cut with a cookie press.
This recipe is for about 20 stars, but you can double it if you need more than a plateful.
- 1 large egg white
- ½ teaspoon lemon juice
- ½ teaspoon finely grated lemon zest (optional)
- 110 gram icing sugar
- 125 gram ground almonds or almond meal
- ½ to 1 teaspoon ground cinnamon
- Use an electric mixer to whisk the egg white until it is quite stiff.
- Add the lemon juice and slowly mix in the icing sugar while whisking. Keep on whisking until it is thick and glossy.
- Set aside one tablespoon of the meringue mixture for the topping. (Store it in a small, airtight container.)
- Mix the cinnamon, lemon zest and the ground almonds, and gently fold into the remaining meringue mixture. Cover and refrigerate the mixture for at least one hour, or overnight.
- Pre-heat the oven to 150°C and line 2 baking trays with baking paper.
- Roll the dough between two layers of baking paper. You want it to be about 5 mm thick.
- Peel of the top sheet of baking paper and use a 5 cm star cutter to cut stars. (Some recipes suggest oiling the cutter to prevent the dough from sticking to it.)
- Lay the unbaked cookies on the baking paper.
- Check the constancy of the meringue topping that you have set aside. You can dilute it with a little water, milk or lemon juice if it is too thick.
- Brush a little of the meringue topping over the surface of each biscuit.
- Bake for 12 to 15 minutes, until the topping has set, but not browned.
Cinnamon stars keep for about five days if you store them in an air-tight container.