Cinnamon Stars
(Zimtsterne)

Cinnamon stars can be found throughout Germany during the Christmas season. As the holiday approaches, local bakeries pack these light, spicy cookies into small cellophane bags -- just the right size for a quick purchase and immediate snack. You will notice that they have an unusual preparation method that helps them keep their shape, as well as making them light and a little crispy.

Ingredients:

2-1/4 cups whole almonds (a little over 1 lb.)
5 egg whites
2 cups Confectioner's sugar, sifted
2 teaspoons ground cinnamon
1 tablespoon Kirschwasser
star pattern cookie cutter
Directions:
Scald almonds with boiling water, remove their skins and let cool. Grind finely. Beat egg whites until stiff peaks form. Gently fold in Confectioner's sugar and set aside 1 cup of the egg and sugar mixture. Fold in ground almonds, cinnamon and the Kirschwasser, then quickly form a dough. Let the dough rest covered for one hour in the refrigerator.

Cover a work surface with sugar and roll out the chilled dough to 1 cm thick. Cut out stars. Cover each star evenly with the reserved egg and sugar mixture, place on an ungreased cookie sheet and let the uncooked cookies dry overnight at room temperature.

Preheat the oven to 425° F and bake for 5 minutes. Check the cookies often while baking so the top stays white and the insides remain soft.

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