Glazed Zimtsterne

Zimtsterne, German cinnamon stars, are a Christmas-cookie-tin staple across Europe, and they are built almost entirely from ground almonds and toasted hazelnuts. With only two tablespoons of flour in the whole batch, they are naturally close to gluten-free and intensely nutty.

A glossy meringue of whipped egg whites and superfine sugar binds the nuts, giving the cookies their signature chewy, marzipan-like bite once baked. Warm cinnamon and a little nutmeg make them taste like the holidays.

Two technique notes are worth heeding. Let the dough rest at least thirty minutes so the ground nuts soak up the meringue and firm up enough to roll, and roll it out on a surface dusted with powdered sugar rather than flour, which keeps the cookies tender.

A simple white egg-white icing spread on top gives them their classic frosted-star look and a sweet, crackly finish.

Kitchen Tips

• Beat the egg whites to stiff peaks before folding. That meringue is the only thing holding these nut cookies together.
• Roll the dough on powdered sugar, never flour. Flour dries them out and dulls the nutty flavor.
• Bake low and pull them while still pale and soft. They firm as they cool but should stay chewy, not crisp.

Variations

• Use all almonds for a more classic, marzipan-forward star.
• Add a little lemon zest or a splash of kirsch to the dough for traditional flavor.
• Spread the icing thin for a glaze, or thicker for a snowy white top.