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Zimtsterne

Zimtsterne Recipe

As featured on our site! Very traditional

Ingredients

2 cups finely ground unblanched almonds, plus 1/2 cup more as needed

1 1/2 tablespoons cinnamon

4 large egg whites

4 cups powdered sugar, sifted

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

granulated sugar (for rolling out)

Method

Grease and flour several baking sheets and set aside.
Combine the 2 cups of
almonds with
the cinnamon in a mixing bowl.
Using an electric mixer, beat the egg whites
until frothy
and slightly thickened. Beat the powdered sugar into egg whites, 1/2 cup at
a time, beating
well between each addition.
When all the powdered sugar has been added, beat
the
mixture 5 more minutes.
Remove approximately two thirds of the egg white mixture
and
blend it together with the almonds.
Cover the remaining egg white mixture with
a damp
cloth.
Add the lemon juice and zest to the almond mixture and use your hand
to blend all
the ingredients together to form a cohesive mass. Allow the mixture to rest
for 10
minutes.
To test the consistency, try rolling out a small piece on a board dusted
with
granulated sugar. If it is too sticky to handle, add more ground almonds, by
the
tablespoon, until it is manageable.
If the dough crumbles or falls apart, add
a few drops of
lemon juice and 1 tablespoon of the reserved egg whites.
When the dough has
reached the
proper consistency, dust a pastry board lightly with granulated sugar. Shape
the dough
into a flat round and dust the surface lightly with sugar.
Pat the dough out
into a rectangle
3/8 inch thick.
Remove the cloth from the reserved egg whites. Use a metal spatula
to
smooth an even coating of the glaze over the entire surface of the rectangle,
just enough
to cover it completely with white. To smooth the surface further, dip the spatula
in hot
water and run it across the glaze.
Make sure you have not used up all the egg
whites, as
you will need a small amount to glaze the scraps after they have been re-rolled
after you
make your first cuts.
Cover the egg whites again with the damp towel to prevent
them<
from drying out.
Fill a cup with hot water. Cut using a star-shaped cookie cutter
dipped
into the hot water each time you cut, leaving as little space between stars
as possible.

Place the stars on the prepared baking sheets, leaving 3/4 inch between each.

Knead the
scraps together; adding additional ground almonds so that the dough can be rolled
out.

Roll out, glaze, and cut as before. Allow to dry at room temperature, on the
baking sheets,
overnight.
Preheat the oven to 275F. Bake one sheet at a time in the middle
of the oven
for 20 to 30 minutes, or until the stars are firm and the glaze has dried.
Do
not allow them
to color. If they are browning, prop the oven door open with the handle of a
wooden
spoon.
Remove the stars to a wire rack to cool completely before storing, at
least 1
hour, store in airtight tins.
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