200g almond paste (Marzipanrohmasse)
Beat the egg whites until slightly frothy.
4 egg whites
350g powdered sugar (sifted)
4 tsp cinnamon (Ceylon)
200g toasted ground hazelnuts
100g ground (unblanched) almonds
100g ground almonds for rolling out the dough
1 egg white
200g powdered sugar (sifted)
1 tsp lemon juice (optional)
Grate the almond paste on the coarse side of a box grater and add to the egg whites with the sugar, cinnamon, nuts and almonds. The dough will be very stiff.
For the glaze/icing: stir together the slightly beaten egg white and the sugar. The consistency must not be too thick, nor too thin. When brushing onto the dough (thinly) it should not run down the sides, but the contours should be visible through the glaze. (Other recipes beat the egg whites to stiff peaks with the sugar and lemon juice and brush the cut-out cookies)
Roll out the dough to approx 6-7mm thickness on ground almonds (some people roll out the dough on sugar, but that results in a sweeter cookie, especially in the rerolled pieces, another recipe recommended rolling out between sheets of waxed paper). Cut out stars. Brush with glaze.
Bake on prepared cookie sheets on waxed paper at 150°C for approx. 15 min. The Zimtsterne are done, as soon as you can lift them off the paper with ease and the glaze should still be white.
(makes around 80 stars)