Festive Star Cookies with Cinnamon
5,4 / 10
ready in 1 hr 35 min.
- 5 egg whites
- 3 ½ cups powdered sugar (plus extra for work surface)
- 2 teaspoons ground cinnamon
- 5 ½ cups almonds (with skins; ground)
- 1.333 tablespoons kirsch (cherry brandy)
Cookies will keep up to 10 days in an airtight container.
In a large bowl, with an electric mixer set on high speed, beat egg whites until soft peaks form, stir in the confectioners' sugar, beating until peaks are stiff. Set aside 1 cup of meringue to use for glaze.
Fold the cinnamon, ground almonds and cherry brandy into the remaining meringue mixture to form a stiff dough. Cover the dough with plastic wrap and chill in the refrigerator for 1 hour.
Lightly dust a work surface with confectioners' sugar, roll out dough to a thickness of 1/4-inch. Cut out cookies, using star cutters. Brush each star with the reserved egg white mixture and place on a parchment-lined cookie sheet and allow to dry overnight at room temperature.
Preheat oven to 325º F. Bake for 8 to 10 minutes. Stars should be soft in the middle and glaze should remain white. Allow to cool on the pan for 10 minutes. Transfer to wire rack to cool and set completely.
For Decorative Icing:
In a large bowl, beat egg whites and lemon juice until stiff peaks form. Sprinkle in the confectioners' sugar and beat until glossy and stiff. Place the icing in a pastry bag fitted with a decorative tip. Artfully decorate each cookie. Allow the icing to dry and set. Serve.