These biscuits are flourless, which makes them gluten-free. Zimtsterne were my grandma’s favourites, and she liked the meringue topping really thick. At home we made zimtsterne every year; they are quick and very rewarding. A batch can be done in as little as 30 minutes. If possible, use almonds with the skin on and grind them yourself, as this way the stars get a better colour and richer flavour.
Makes about 40, depending on size of cutter
almonds 250g, ground (skin on)
icing sugar 275g, plus extra for dusting
ground cinnamon 1 tsp
egg white 2 medium
almond liqueur or rum 1 tbsp
Preheat the oven to 160C fan/gas mark 4. Line a baking sheet with baking paper.
Put the ground almonds, 150g of the icing sugar and the cinnamon in a bowl and mix together. Add one egg white and the liqueur, and knead with your hands until you get a smooth ball.
Dust the work surface with icing sugar and roll out the dough until 1cm thick. Using a star-shaped cookie cutter of your preferred size, cut out stars and transfer them to the baking sheet.
Once you have used up all your dough, prepare the meringue topping. Using a hand mixer or a stand mixer fitted with the balloon attachment, beat the remaining egg white to stiff peaks. Add the remaining 125g icing sugar bit by bit while whisking. Once all the sugar has been added, paint the stars evenly with meringue. The thickness of the meringue is a matter of taste, but it should cover the top of the stars and leave the sides free.
Bake the stars for 10-15 minutes. The meringue should still be white, and the stars quite delicate. They set while cooling, with a slightly chewy texture. These biscuits keep very well in an airtight container and will improve over time. They will keep for at least 6 weeks.
From German Baking by Jürgen Krauss (Kyle Books, £26). To order a copy for £22.88 go to guardianbookshop.com
