German Star Almond Cookies
3,9 / 10
ready in 13 h. 30 min.
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 stiff peaks form.
Fold the cinnamon, ground almonds and cherry brandy into the 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 in three different sizes. 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. Allow to cool on the pan for 5 minutes. Combine sugar and cinnamon and sprinkle over warm cookies. Transfer to wire rack to cool and set completely.