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| Cinnamon Stars (Zimmetsterne) by Sandy Howery |
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| 3 egg whites 3 cups confectioners' sugar 3 cups unblanched grated almonds 1 tablespoon lemon juice 1 tablespoon cinnamon 1/4 teaspoon mace Sugar |
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| 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 1 hour.
It should dry out and be firm. Sprinkle your counter surface with sugar.
Carefully roll out the dough to a thickness of ½- to ¾- 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. |
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