Cinnamon Stars

sweets / German

Cinnamon Stars

Recipe

Total Time
60mins
Yield
30

Here is an unusual recipe for delightful little treats made by Suzy, one of our team members, to share and pair with our morning coffee. These delightful morsels "dry" in a very slow oven.

Ingredients - makes ~30:
4 egg whites
Pinch of salt
300g pure icing sugar, sifted
2 tablespoons lemon juice
2 tablespoons ground cinnamon
350-400g ground almonds

Instructions

  1. Whisk egg whites with a pinch of salt until stiff, then slowly whisk in icing sugar until a shiny ‘snow’ forms. Whisk in lemon juice, then remove and refrigerate 3-4 tablespoons for glaze
  2. Lift enough ground almonds and the cinnamon through remaining egg whites until a light dough forms.
  3. Remove tray/s from oven and line with baking paper. Preheat oven to 120oC
  4. Dust a surface with ground almonds and roll dough to a thickness of 6mm. Use a star cookie cutter to cut out shapes and place separately on lined tray/s. Dip the cookie cutter in icing sugar or water between cuts and continue until dough has been used up
  5. Use a brush to paint glaze on top of each shape. Place one tray at a time into bottom of oven to dry, rather than bake, for 25 minutes without letting the glaze colour. Remove and allow to cool completely on tray/s before storing in an airtight container
Ingredients
  • 4 egg whites
  • Pinch of salt
  • 300g pure icing sugar, sifted
  • 2 tablespoons lemon juice
  • 2 tablespoons ground cinnamon
  • 350-400g ground almonds
Instructions
  1. Preheat oven to 120ºC. Line biscuit trays with baking paper.
  2. Whisk egg whites with a pinch of salt until stiff, then slowly whisk in icing sugar until a shiny ‘snow’ forms. Whisk in lemon juice, then remove and refrigerate 3-4 tablespoons for glaze.
  3. Fold ground almonds and the cinnamon into remaining egg whites until a light dough forms.
  4. Dust a surface with ground almonds and roll dough to a thickness of 6mm. Use a star cookie cutter to cut out shapes and place separately on lined tray/s. Dip the cookie cutter in icing sugar or water between cuts and continue until dough has been used up.
  5. Use a brush to paint glaze on top of each shape. Place one tray at a time into bottom of oven to dry, rather than bake, for 25 minutes without letting the glaze colour.
  6. Remove and allow to cool completely on tray/s before storing in an airtight container.

The perfect coffee

The sweet clean cup doesn't overpower these light and simple cookies.
Peru Café Femenino — San Ignacio, Cajamarca Plums and sweet dates. Medium body & acidity.
Strength
Brew Methods
$15.75 – $45.00 Buy Coffee