Zimtsterne recipe

 The last blog post on Zimtsterne prompted a request for this recipe, so here it is.

Cookie dough:

250 g sugar

250 g almond flour

5 tsp cinnamon

52 g egg whites

5 tsp lemon juice

Icing:

250 g powdered sugar

25 g egg whites

1 tsp lemon juice

To make the cookie dough:

Whisk the almond flour, sugar and cinnamon together.  Place this in the bowl of a stand mixer fit with the paddle attachment.  Add the egg whites and lemon juice and mix on medium speed until the dough is thoroughly combined.

Remove the dough and roll it out between layers of parchment or plastic wrap.  This should be rolled out to between 3/8" and 1/2".  Now let this sit while you prepare the icing.

To make the icing:

Set up the stand mixer with the paddle attachment again and a clean bowl.  Add the powdered sugar and start the mixer on low speed.  While the paddle is turning, add the egg whites and lemon juice.  After that addition, turn up the mixer to medium and let it run for approximately 3 minutes.  You can add extra egg white or extra powdered sugar if you feel you need to adjust the icing viscosity.  The icing should be quite thick.

Now spread a relatively thin later of icing to the rolled out cookie dough with an offset spatula.  I like to make the icing about 1/8 of an inch thick or less, but I don't worry too much if it is not perfect.

Now cut out the shapes you want to use.  Traditionally these cookies are cut as stars.  Dipping the cookie cutter in water first will help it help it cleanly cut the dough and frosting.

Place the cut cookies in the freezer for at least 2 hours.

Preheat the oven to 350 F.  Set up a baking sheet with parchment or a Silpat.  Take the cookies straight from the freezer to the oven.  Bake them for 10 minutes.  The icing should be just beginning to discolor.  Let them cool completely once they are removed from the oven.

There you go.  I hope you enjoy giving them a try!!