Chewy almond and cinnamon stars with a snowy meringue top. The classic German Christmas cookie, naturally flourless and gluten-free.
2 large egg whites, room temperature
1¾ cups powdered sugar, sifted
1 pinch salt
1 teaspoon lemon juice
2¾ cups almond flour (finely ground blanched almonds)
1 tablespoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon orange zest, optional
½ cup extra almond flour
Beat the egg whites and salt to soft peaks. Gradually add the powdered sugar and lemon juice, and beat until very thick and glossy, about 5 minutes.
Scoop out ½ cup of meringue into a small bowl, cover, and set aside for the tops.
Fold the almond flour, cinnamon, vanilla, and orange zest into the remaining meringue to make a sticky dough. Wrap and chill 1 hour.
Place the dough between two sheets of parchment dusted with almond flour. Roll to about ⅓ inch thick.
Dip the star cutter in water, then cut out stars. Place them on lined baking sheets. Reroll the scraps.
Spread a thin layer of the reserved meringue over each star with a small spatula, pushing it into the points.
Let the stars dry 30 minutes. Bake at 300°F for 10 to 12 minutes, until the meringue is set and still white.
Cool completely on the sheets. The cookies firm up as they cool.
Reserve ½ cup meringue for the glaze.
Chill the dough before rolling.
Bake at 300°F to keep the tops white.
Find it online: https://recipeshots.com/zimtsterne-cookies/