Zimtsterne
lightly adapted from Ready for Dessert
Makes 18 cookies
Ingredients
Cookie Ingredients
- 1¾ cups whole almonds (240 grams)
- 1 cup confectioner's sugar
- 1 tbsp. cinnamon
- pinch of cloves
- ⅛ tsp. salt
- 1 large egg white
Icing Ingredients
- 1 large egg white
- 1⅓ cup confectioner's sugar
- ½ tsp. lemon juice or 1 tsp. Kirsch
Instructions
- Preheat oven to 300°. Line two baking sheets with parchment or Silpats.
- Make the cookies. Combine almonds, confectioner's sugar, cinnamon, cloves, and salt in a food processor. Process until finely ground and even.
- Add the egg white and process until the mixture is smooth. If necessary to help the mixture stick together add ½–1 tsp. water and process until the dough comes together in a ball.
- Lightly dust a work surface with powdered sugar. Roll the rough out to ⅓″ thick and cut into 2″ stars.
- Lay the stars on the prepared cookie sheets about 2″ apart.
- Bake for 11–12 minutes, until barely browned and slightly dry looking, but still soft in the center.
- Cool cookies on the sheet 3 minutes before moving to a wire rack.
- While the cookies cool, make the icing. Beat together the egg white and confectioner's sugar until thick, opaque, and smooth. Add the lemon juice and beat to combine.
- Using a butter knife, spread a thin layer of icing on each cooled cookie, just enough that the top of the cookie appears bright white.
- Let the icing set completely before eating or moving.
