Zimtsterne Cookie Recipe
These Swiss cookies are flavored with cinnamon and kirsch and use almond flour for a delicious flavor.
Servings 50 cookies
Equipment
- Stand Mixer (hand mixer works too)
- Baking Tray
- gallon ziploc bag
- cookie cutter (star-shaped)
Ingredients
- 3 large egg whites
- dash of salt
- 250 grams Powdered Sugar (2 cups)
- 1-½ tbsp Cinnamon
- ½ tbsp Kirsch (or lemon juice)
- 350 grams Almond Flour (4 cups)
Instructions
Dough Instructions
- Add the egg whites to the bowl of a stand mixer and add a dash of salt. Whisk until the egg whites form stiff peaks
- Add the powdered sugar to the egg whites and mix well.
- Reserve 100 ml or ½ cup of the egg white and sugar mixture for decorating the cookies later,
- Add the cinnamon, kirsch, and almond flour and mix with the egg white and sugar mixture to form a dough.
Rolling Out and Decorating
- Cut a ziploc bag open so the dough can be rolled out between the two layers.
- Roll out the dough to ¼" thick. Cut out the cookies using the star-shaped cookie cutter and place on a baking tray lined with parchment paper.
- Ice the cookies with the sugar and egg white mixture.
- Let the cookies dry at room temperature for 5-6 hours or overnight.
- Preheat your oven to 475 degrees Fahrenheit.
- Bake cookies for 3-5 minutes in the middle of the oven.
- Let cookies cool in the pan for a minute then transfer to a wire rack to cool completely