AuthorAngélique Wilson
Rating1

A traditional Christmas treat, German cinnamon stars. Store in a sealed container for up to 2 weeks

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Yields1 Serving
Prep Time25 minsCook Time20 minsTotal Time45 mins

 200 g Icing sugar + extra for dusting
 2 tsp Ground ginger
 2 Large egg whites
 1 tsp Lemon juice + zest
 2 tsp Ground cinnamon
 250 g Ground almonds

1

Heat oven to 150'C or gas mark 2 and line a large baking tray with baking parchment.

2

Separate the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and continue to whisk until soft peaks form.

3

Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping later.

4

Pour the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough

5

To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough will be a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible.Then place them on your prepared baking tray.

Topping
6

Using your reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top – you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 minutes until the meringue is set, but not browned.

Start a 10 Minute timer.

Ingredients

 200 g Icing sugar + extra for dusting
 2 tsp Ground ginger
 2 Large egg whites
 1 tsp Lemon juice + zest
 2 tsp Ground cinnamon
 250 g Ground almonds

Directions

1

Heat oven to 150'C or gas mark 2 and line a large baking tray with baking parchment.

2

Separate the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and continue to whisk until soft peaks form.

3

Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping later.

4

Pour the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough

5

To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough will be a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible.Then place them on your prepared baking tray.

Topping
6

Using your reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top – you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 minutes until the meringue is set, but not browned.

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