Zimtsterne – Original
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 6 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s), including the egg white
- 250 grams sugar
- 1 ½ teaspoon cinnamon
- 0.5 teaspoon ½ kirsch, (possibly also lemon juice)
- 350 g almond (s), round
For the glaze:
- 150 g powdered suar
- 2 tablespoon water
Print Recipe
Pin Recipe Instructions
- Beat the egg whites with the mixer (= not stiff). Carefully stir in the sugar with a rubber spatula until everything is a nice mixture. Now add the ground almonds and knead the whole thing into a dough.
- Now roll out the whole thing about 0.7mm-1cm thick (possibly between two sheets or on a thin layer of sugar, because the whole thing is a very sticky - but super tasty - affair). Now cut out with star shapes and place on a baking sheet lined with baking paper.
- Let the stars dry for at least 6 hours, or even better overnight, at room temperature. Then in the middle of the oven preheated to 250 ° for approx. 3-4 minutes.
- As long as the stars are still warm, brush them with the prepared glaze (use a toothpick or something similar to pull them to the tips).
- Variant of cinnamon glaze: additionally approx. 1 teaspoon cinnamon (for cinnamon lovers)
- TIP:
- - Take different sized star shapes, results in a beautiful picture
- - white glaze and those with cinnamon (gives white & brown stars)
- - Decoration with silver beads is also very nice
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