Zimtsterne – German Cinammon Stars

IT’S BEGINNING TO FEEL A LOT LIKE CHRISTMAS.

Just back from an amazing holiday to Hong Kong and China – they really have taken to Christmas there but it’s just not the same. They have spectacular trees and light displays, and I’ve never heard so many “modern” remixes of Christmas songs. Fabulous but not quite Christmas.

But if you want to look to a country that can really do Christmas, look no further than Germany. This is a traditional German Christmas cookie – they are a big fan of cooking huge batches of cookies in the weeks leading up to Christmas. A nation after my own heart. That means that these stay fresh for up to a month! Another bonus – no gluten or dairy! The cookies are bound with whipped egg white instead of (the more traditional) dairy.

I had a lot of fun making these cookies, they are perfect for a Christmas snack – or to give as presents!

Makes approx. 3 dozen cookies

Ingredients

• 3 egg whites
• Pinch salt
• 200g icing sugar
• 300g ground almonds
• 2 tsp ground cinnamon

Method

Begin by making the meringue – whip the egg whites and salt for a few minutes with an electric whisk. Slowly pour in the icing sugar and continue to whip until stiff.

Remove about 3 heaped tbsp. and set aisde (this forms the icing).

Fold in the cinnamon and 2/3 of the almonds. Slowly add the rest of the ground almonds untilthe dough is firm but still a little sticky.

Press cling on top of the dough and place in the fridge for 45 minutes.

Roll out the dough between two layers of cling film to approx. half a centimetre thickness.

Cut out with your chosen shapes.

Place the cookies on lined baking sheets, and carefully spread over the meringue you set aside earlier.

Let sit for 12-24 hours, the meringue topping should be set/dry before you cook.

Showing off my sideboard..

Heat the oven to 180 celsius and bake, one tray at a time, for 3-4 minutes. The meringue should have set but shouldn’t have had time to brown - I lost my nerve and cooked them until the meringue looked a liiiiitle golden.

Cool on a rack, then store in a sealed container for up to a month.