Zimtsterne (German Cinnamon Almond Stars)

Passos11

1. 1

   Pas 1. Whisk the egg whites

   Whisk the egg whites until foamy, then gradually add the icing sugar and continue whisking until thick, glossy and holding soft to medium peaks.

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2. 2

   Pas 2. Reserve the meringue

   Reserve around 3–4 tablespoons of the meringue mixture for the topping.

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3. 3

   Pas 3. Fold in the dry ingredients

   Gently fold the almond meal, cinnamon, lemon zest and salt into the remaining meringue until a cohesive, slightly tacky dough forms.

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4. 4

   Pas 4. Chill the dough briefly

   Chill the dough briefly, just until it's easier to handle.

   It doesn't need a long rest, just enough to make rolling easier.
5. 5

   Pas 5. Dust and roll the dough

   Generously dust the work surface and rolling pin with icing sugar, then roll the dough to approximately 8 mm thick.

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6. 6

   Pas 6. Spread the meringue topping

   Spread the reserved meringue evenly over the rolled-out dough, creating a thin, glossy layer.

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7. 7

   Pas 7. Cut out the stars

   Cut out the stars and transfer them carefully to a lined baking tray.

   Some unevenness in the icing is fine.
8. 8

   Pas 8. Re-roll the leftover dough

   Gather the leftover dough, bring it back together, roll it out again and repeat until it is all used up.

9. 9

   Pas 9. Rest the stars and heat oven

   15 min

   Allow the stars to stand for 15 minutes while you heat the oven to 150°C fan forced.

10. 10

    Pas 10. Bake the stars

    11m 30s

    Bake for approximately 10–13 minutes. The topping should stay pale and the centres should remain soft.

11. 11

    Pas 11. Cool the stars completely

    Cool completely on the tray.