My husband, Christian translates the German recipe for traditional German cinnamon star cookies in English on behalf of me. These cookies are yummy! When Rafael and Eleni see them, they don't hesitate to eat them at all! That is why I asked Christian to give me this recipe and to share it with others.
Preheat the oven to 150 C (300 F).
Beat the egg whites until stiff. Sift the powdered sugar and graduallyadd to the egg whites while beating. Take two heaping tablespoons offthe mixture and set them aside for later. Continue to mix in thevanilla extract, almond extract, and cinnamon. Slowly (on low if youuse an electric mixer) stir in half of the ground almonds. Continue toknead in the rest of the almonds until the mixture loses itsstickiness. Depending on how big the eggs were, you may need to usemore or less than the amount specified in the ingredient list.
If needed, stir in a few drops of water into the two tablespoons ofthe sweetened egg whites that you set aside earlier. The mixtureshould be smooth and easy to brush on.
Dust a working surface with powdered sugar. Roll out the dough to athickness of 1/2 cm, and cut out the cookies - the traditional way isto use a star shape, but that's up to you. Set on baking sheets linedwith parchment paper, and brush with the egg white mixture.
Bake for 20-30 minutes. The underside of the cookies should still beslightly soft when you take them out of the oven, so that the cookiesstay chewy. Set out on a rack to cool and store in an airtight tin.
I found that it is best to bake only one sheet at a time for 20minutes. If you bake multiple sheets at the same time, the top willbrown before the cookies are sufficiently firm.
Enjoy!
RECIPE
3 egg whites
250 g powdered sugar
1 teaspoon vanilla extract (the recipe calls for 1 packet of FrenchVanilla, but that's mainly because in Europe the real thing is not affordable)
3 drops almond extract
1 teaspoon cinnamon
275-325 g ground unblanched almonds (I use the ones from Trader Joe's )
Instructions:
Preheat the oven to 150 C (300 F).
Beat the egg whites until stiff. Sift the powdered sugar and graduallyadd to the egg whites while beating. Take two heaping tablespoons offthe mixture and set them aside for later. Continue to mix in thevanilla extract, almond extract, and cinnamon. Slowly (on low if youuse an electric mixer) stir in half of the ground almonds. Continue toknead in the rest of the almonds until the mixture loses itsstickiness. Depending on how big the eggs were, you may need to usemore or less than the amount specified in the ingredient list.
If needed, stir in a few drops of water into the two tablespoons ofthe sweetened egg whites that you set aside earlier. The mixtureshould be smooth and easy to brush on.
Dust a working surface with powdered sugar. Roll out the dough to athickness of 1/2 cm, and cut out the cookies - the traditional way isto use a star shape, but that's up to you. Set on baking sheets linedwith parchment paper, and brush with the egg white mixture.
Bake for 20-30 minutes. The underside of the cookies should still beslightly soft when you take them out of the oven, so that the cookiesstay chewy. Set out on a rack to cool and store in an airtight tin.
I found that it is best to bake only one sheet at a time for 20minutes. If you bake multiple sheets at the same time, the top willbrown before the cookies are sufficiently firm.
Enjoy!
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