Time to bake some Zimtsterne. This cookies can be a little be tricky if you are not sticking completely to the process. So stick to it and you will be fine, unless me :)
Ingredients:
5 egg whites
400 gram almond meal
400 gram powdered sugar
1 tsp lemon juice
1 tsp cinnamon
flour for dusting
- beat egg whites with an electrical mixer on high until they are super stiff. Add powdered sugar and lemon juice slowly. The result will be a shiny stiff texture.
- set 4 tablespoons a side in a different bowl for glazing.
- add the almond meal to the rest of the dough carefully. Do not use the mixer for this, just a spatula. Make sure you do over mix, the dough should be airy and fluffy. Add cinnamon.
- preheat the oven to 140 Celsius or 285 Fahrenheit.
- time to roll out the dough. Make sure you have a very generous amount flour dusted on your work area. If you are not using enough you will have a hard time to cut out the cookies (the dough is really sticky) also dust your roller very generously. Keep the dough thicker than a centimeter. Thicker makes it easier to work with. Do not be afraid of using too much flour, you need too, if not this won's work and will be a sticky mess. Dust the cookie cutter with flour each time before you cut out a new cookie to prevent sticking. I set aside an extra plate with flour to keep the cookie cutters dusted.
- Finish with brushing the extra egg whites from earlier on the cookies.
- bake cookies for about 30-40 minutes. Take cookies out as soon they are done, they should be still soft. If they turn out really hard give them a couple of days to get soft again.
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