German cuisine · Desserts & Sweets

Cinnamon Stars

Almond pastry made entirely without flour, richly spiced with cinnamon and baked with a glossy egg-white glaze.

Ingredients · for 8 servings

• 3 egg whites
• 250 g powdered sugar
• 300 g ground almonds
• 2 tbsp cinnamon
• 1 pinch salt
• 1 tsp lemon juice
• 1 tbsp powdered sugar
• 50 g ground almonds for rolling out

Instructions

1. Beat the egg whites with the pinch of salt and the lemon juice until stiff, sprinkle in the powdered sugar spoon by spoon and beat for another 3 min. until a firm, glossy mixture forms.
2. Set aside four heaped tablespoons of this mixture for the glaze, covered so it doesn't dry out.
3. Knead the 300 g ground almonds and the cinnamon into the remaining egg whites until a firm, slightly sticky dough forms, and let it rest chilled for 30 min.
4. Roll the dough out between two sheets of parchment paper to 1 cm thickness, dusting the work surface with the remaining 50 g almonds instead of flour.
5. Cut out stars, place on a baking sheet lined with parchment paper and brush the tops thinly with the reserved glaze, without letting it run over the edge.
6. Bake in a preheated oven at 150°C top/bottom heat for 12–15 min. until the glaze is white and dry but the center is still soft, and let cool completely on the sheet.