Cinnamon Star Cookies
Ingredients
- For the cookies
- 500 grams almonds (ground)
- 5 egg whites
- 450 grams powdered sugar
- 2 tsps cinnamon
- 2 centiliters Cherry brandy
- sugar (for the work surface)
- For packaging and garnish
- Cellophane bag (or Chiffon fabric)
- Ball of twine
- branch with Berry (for garnish)
Preparation steps
For the cookies: Beat egg whites until stiff, stir in powdered sugar.
Set 1 cup of meringue aside for the glaze.
Fold almonds, cinnamon and kirsch into egg white merinuge, quickly knead the dough, cover and place in refrigerator for about 1 hour.
Sprinkle a work surface with sugar. Roll out dough about 4 mm (approximately 3/16 inches) thick, cut out stars (in different sizes) and coat evenly with the reserved egg white glaze and place on a baking sheet lined with parchment paper. Allow cookies to dry overnight at room temperature.
Bake star cookies in a preheated oven at 160°C (approximately 325°F) for about 8-12 minutes. The cookies should remain soft inside and the surface should remain white.
Allow cookies to dry for one day before packaging.
For the packaging: Stack 5 cookies together, add into the bags, tie up with parcel string, decorate with a branch and give away.
