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- Christmas Cinnamon Stars with Glaze
Christmas Cinnamon Stars with Glaze
Ingredients
Step by step process
Preparing the dough and glaze
- 1
Start the cinnamon stars by making the glaze. Whip one egg white to stiff peaks and gradually beat in the powdered sugar until you have a thick, glossy mass. A few drops of lemon juice firm up the glaze. Cover the finished glaze with foil so it does not dry out.
TIP:Add sugar gradually until the meringue is glossy and stiff. For better stability, whip at a medium-high speed and periodically check the stiffness of the peaks.
- 2
Into a second bowl put the ground almonds, powdered sugar, ground cinnamon and vanilla sugar and stir briefly. Add two egg whites and work into a soft, slightly sticky dough. If it is too soft, knead in a little extra ground almonds and let it rest in a cool place for fifteen minutes.
Cutting out and baking
- 3
Lightly dust the work surface with powdered sugar and roll the dough into a sheet about half a centimeter thick. Using a star-shaped cutter, cut out the cookies and arrange them on a tray lined with baking paper.
- 4
Spread a thin layer of the glaze over each star and smooth it all the way to the edges. Let the stars dry at room temperature for at least thirty minutes, so the glaze stays white during baking.
- 5
Preheat the oven to 150 °C. Bake the cookies for 12 to 15 minutes so the glaze stays pale and the inside stays soft. Let the stars cool on a rack and store them in a metal tin.
TIP:Remove linzer and other light shortbread cookies from the oven as soon as the edges just begin to turn golden, the center should still look pale and feel soft. Right out of the oven they will still be pliable. They will firm up properly as they cool. If you wait until the entire cookie is golden, they will be hard and dry once cooled, losing their delicate, melt-in-your-mouth texture.
More tips:
The stars cut out best from well-chilled dough. Dip the cutter in cold water each time so the sticky dough does not tear and the star edges stay sharp.
Store the cookies in a closed metal tin together with a slice of apple. The stars will stay beautifully soft and keep for up to three weeks.
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