Zimtsterne
Traditional recipe for cinnamon stars
Ustensiles
- Emporte-pièces en forme d'étoiles
Ingredients
For the cinnamon stars
- 200 g blanched almonds
- 60 g caster sugar
- 100 g powdered sugar
- 3 c. coffee powdered cinnamon
- 160 g flour
- 2 egg whites
For the glaze
- 150 g powdered sugar
- 1 egg white
Instructions
- Blend the blanched almonds in a food processor fitted with a knife, or in a blender. They should be ground to a powder, but not too finely. Put the powdered almonds in the bowl of a food processor fitted with the sheet and add the sugars, cinnamon and flour.
- Mix quickly, then add the egg whites and continue mixing until the dough forms a ball. Place the dough in cling film and chill for 2 hours.
- Preheat oven to 150°C. Roll out the dough to a thickness of about 1 cm and cut out stars (or other shapes ^^) with a cookie cutter. Place the shortbread on a baking sheet covered with parchment paper and bake for 8 minutes. When removed from the oven, let cool completely.
- For the glaze, beat the egg whites until stiff, then gently fold in the powdered sugar. Brush on the completely cooled stars and let dry for a few hours.
Notes
Storage: Once the icing is dry, you can store the cinnamon stars for several weeks in an airtight metal container.