Favorite Zimtsterne
Favorite Zimtsterne recipe
Yield
48 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅛ | pounds |
almonds
unpeeled |
|
| 4 | large |
egg whites
|
|
| 1 | pinch |
salt
|
*
|
| ⅔ | pound |
powdered sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 510.3 | g |
almonds
unpeeled |
|
| 4 | each |
egg whites
|
|
| 1 | pinch |
salt
|
*
|
| 302.4 | g |
powdered sugar
|
|
| 15 | ml |
lemon juice
|
|
| 1E+1 | ml |
cinnamon
|
|
Directions
Clean the almonds in a kitchen towel. Grind the almonds through a mill or buy already grind almonds.
Whip egg white with salt until stiff. Add sugar while still whipping eggwhite and also add the juice of the lemon by the drop while still whipping.
Take 4 tablespoon from the mixture, cover and set aside. Add 1 Lb of almonds and the cinnamon carefully under the egg mixture.
Sprinkle the remaining almonds on a workingsurface. Place the dough in small portions on it.
Roll out 1 inch thick and use your Starcutter medium size. Take a cookie sheet and cover with parchment paper or aluminum foil. Grease with margarine.
Place the zimtsterne on cookie sheet and brush with the egg mixturer you set aside earlier. Bake in preheated oven on the middle shelf for 25 min.
When you cut the zimtsterne out of the dough use the space very good because the remainung dough can not be used again, sorry.
I just roll the dough in small balls and press them down with a fork and bake.
After baking take the zimtsterne carefully of the paper and let cool on rack. Store in airtight containers.
