Zimtsterne (Cinnamon Stars)
Recipe from http://germanfood.about.com/

These "Zimtsterne" cookies are a very traditional part of the Christmas and Advent offerings to guests in Germany. Cinnamon and almonds taste great together. Many people buy them packaged, but they are easy to make and taste better than the store-bought. Handmade cookies are also appreciated as little gifts, or "Mitbringseln", when visiting friends, too.

These German “cinnamon star” cookies are made almost entirely of ground nuts – traditionally almonds but also commonly combined with hazelnuts. A southern German specialty, they are naturally gluten free and dairy free and feature a snowy white hard frosting made from sugar and egg white.

This cinnamon flavored nut meringue dough is rolled out, cut into star shapes, iced, then air dried overnight before baking.

4 egg whites
390 grams powdered sugar, about 3 1/2 cups
400 grams raw almond meal, about 4 cups
2 tsp. ground cinnamon
1 oz. Kirschwasser* (optional)

*The term translates literally as "cherry water". Kirschwasser is a German clear brandy distilled from cherry juice and pits.

Beat the egg whites until soft peaks form. Add powdered sugar, 1/2 cup at a time, beating for 1 minute between each addition. Continue beating for 5 minutes after the last addition. The mixture should be very stiff, like the icing used to hold gingerbread houses together.

Remove 1/2 cup of meringue and set aside for icing.

Fold in the raw almond meal and the cinnamon. Add the Kirschwasser, if you are using it, and incorporate.

Chill the dough for about 1 hour.

Using ample powdered sugar on your baking board or clean countertop, pat the dough into a square and roll out to 1/2 inch thick (or 1 centimeter). Cut out stars with a 2" star (or other) cookie cutter. Powder the cookie cutter between each cut. Place stars on a non-stick cookie sheet or a cookie sheet lined with parchment paper.

Cutting out the stars is a sticky process. Wash off the cookie cutter as often as necessary to achieve sharp star points.

Brush or spread the icing on each star, working it out to all the points.

Let the stars dry overnight (about 24 hours, if you can), the oven is a good place if you don't forget they are there and preheat for something else.

The next day, heat the oven to 325°F (do not turn on the fan, it can cause the egg white topping to brown before the cookies are done). Bake each tray, on the bottom rack of the oven, for 10-15 minutes. This is to dry out the cookies a little more and bake the egg whites. Try to remove the cookies before the icing turns brown, although a little brown tint can look nice.

[Another recipe says 250°F oven for 30 minutes or until set. Then open the oven door just a crack and let the cookies sit for another 10-15 minutes to further dry out.]

Store these cookies in a dry place at room temperature.

Notes: You can make almond meal yourself in a blender or buy it in the baking aisle of many grocery stores or natural food stores. The price for 1 pound ranges between US$ 4.00 - 16.00.

Some Zimtsterne recipes ask for blanched, ground almonds. These are perfectly fine to use but the extra step of removing the skin is quite a bit more work and does not affect the final product much.

Makes 3 1/2 dozen, 2 inch cinnamon star cookies.