Zimtsterne (German Cinnamon Stars)

I've got several friends who are gluten and dairy intolerant so it can be challenging to find Christmas cookies that meet those criteria.  Fortunately for me these Zimtsterne (German Cinnamon Stars) fit the bill perfectly! 

After a google search I found this great recipe from Daring Gourmet.  The cookies are made with only a few ingredients but they pack a punch: almond flour, confectioners' sugar, egg whites, cinnamon, vanilla sugar and salt.  These German treats remind me a little of macarons, but are so much easier to make.   Plus, I love that you can easily tint the meringue topping any color you'd like.  

Zimtsterne (German Cinnamon Stars)

3 large egg whites (about 90 g)

240 g powdered sugar sifted 

364 g non-blanched almond mealor hazelnut meal 

2 teaspoons ground cinnamon 

1 packet Vanillezucker (recommended but if you can't get it simply omit)

pinch of salt

Preheat the oven to 300 degrees F (do not turn on the fan, it can cause the egg white topping to brown before the cookies are done). Place the rack on the bottom rung of the oven.

  Beat the egg whites in a medium-sized bowl until peaks form (be careful not to over-beat the egg whites or the frosting/glaze won't turn out right). Stir in the powdered sugar until combined. Reserve 2 generous, heaping tablespoons of the egg white mixture for the glaze. Add the nuts, cinnamon, vanilla sugar and salt and beat until the dough comes together in a fairly stiff but pliable mass. If it's too soft to work with add a few more ground nuts and powdered sugar. (If the dough is too sticky, add a little more nut flour.) 

Press/roll the dough onto a non-stick surface sprinkled with powdered sugar to a thickness of about 1/3 inch. Use a 3-inch star cookie cutter to cut out the cookies and transfer them to a lined or non-stick cookie sheet. Form the scraps of dough into a ball, roll it out again and cut cookies out of the remaining dough.

Use a pastry brush to brush on the reserved egg white mixture in a thin layer reserving enough for all of the cookies and extending the glaze out to the edges of the cookies.

Bake for 15-20 minutes. Let the cookies cool completely

The cookies can be stored in a dry, airtight container in a cool place for at least 2 weeks.