Ah, Cinnamon Stars – Zimtsterne as they’re fondly known in their German homeland. These delightful cookies are a staple in my Christmas baking repertoire, a tradition passed down through generations. Let me guide you through the creation of these heavenly treats, which not only tantalize the taste buds but also fill your kitchen with a warm, spicy aroma that epitomizes the holiday spirit.
Ingredients:
- Egg Whites: 3 large (they must be at room temperature)
- Icing Sugar: 2 1/4 cups, sifted (plus extra for dusting)
- Ground Almonds: 2 1/2 cups (ensure they’re finely ground)
- Ground Cinnamon: 2 tsp (I recommend using Ceylon cinnamon for its sweet and delicate flavor)
- Lemon Zest: From 1 lemon (it adds a delightful citrus note)
- Salt: A pinch (to balance the sweetness)
Equipment:
- Mixing bowls
- Electric mixer
- Baking sheets lined with parchment paper
- Star-shaped cookie cutter (about 2-3 inches in diameter)
- Rolling pin
Yield:
This recipe should yield about 40-50 cookies, depending on the size of your cutter.
Instructions:
- Whisk the Egg Whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add in 1 1/4 cups of icing sugar while continuing to beat until the mixture is glossy and stiff peaks form.
- Prepare the Almond Mixture: In another bowl, mix together the ground almonds, remaining 1 cup of icing sugar, ground cinnamon, and lemon zest.
- Combine: Gently fold the almond mixture into the egg white mixture. The dough will be sticky; that’s perfectly normal.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This makes it easier to handle.
- Preheat Your Oven: Set it to 300°F (150°C).
- Rolling Out the Dough: Dust a surface with icing sugar and roll out the dough to about 1/4 inch thickness. Use a star-shaped cutter to cut out the cookies. If the dough sticks, dust the cutter with icing sugar too.
- Baking: Place the stars on the prepared baking sheets and bake for 10-15 minutes. They should remain pale and just firm to the touch.
- Cooling: Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
The Aroma and Atmosphere:
As these Cinnamon Stars bake, a warm, spicy, and slightly sweet aroma fills the air, mingling with the scent of pine from the Christmas tree and the crackling sound of the fireplace. It’s a scent that brings back memories of cozy family gatherings, laughter echoing through the house, and the anticipation of the festive season.
Personal Tips:
- Quality of Ingredients: The better the quality of your almonds and cinnamon, the more exquisite the flavor of your cookies.
- Consistency of the Dough: If the dough is too sticky, add a bit more ground almonds. It should be pliable but not overly sticky.
- Storage: Store them in an airtight container; they actually improve with age, becoming slightly chewier.
Secret Ingredient:
My personal touch? A whisper of cardamom mixed with the cinnamon – it adds a subtle, exotic warmth that makes these cookies truly unforgettable.
Baking these Cinnamon Stars is more than just creating a treat; it’s about invoking the spirit of Christmas, the joy of sharing, and the warmth of cherished traditions. Enjoy the process, and let the magic of these cookies spread joy in your home!