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Cinnamon Stars (Zimmetsterne)
Sandy Howery
Ingredients
3 egg whites
3 cups confectioners' sugar
3 cups unblanched grated almonds
1 tablespoon lemon juice
1 tablespoon cinnamon
1/4 teaspoon mace
Sugar
Directions
Beat egg whites until stiff. Beat in the confectioner's sugar, 2 tablespoons at a time. The mix should be stiff and glossy. Reserve 1 cup of mix.
Beat almonds, lemon juice, cinnamon and mace into the remaining egg-white mixture and let it stand for 30 minutes to one hour. It should dry out and be firm.
Sprinkle your counter surface with sugar. Carefully roll out the dough to a thickness of 1/2 to 3/4 inches. If dough sticks, sprinkle more sugar on the surface. Cut the dough with star-shaped cookie cutters. Paint each cookie carefully and neatly with the reserved egg-white mix, then place cookies on a buttered and floured baking sheet.
Bake in preheated slow oven at 275 degrees F for about 15 minutes or until set. The icing should remain white.