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3 large egg whites
Pinch salt
210 g confectioners' sugar, divided
350 g ground almonds
1 Tbsp ground cinnamon
Granulated sugar for dusting
2½ Tbsp kirsch or lemon juice
1. Beat egg whites with salt until they form stiff
peaks; gradually fold in 120 g confectioners' sugar.
Mix in almonds and cinnamon. Transfer dough
to a sugar-dusted surface; roll out 7 mm thick.
Cut dough with a star-shaped cookie cutter and
transfer to baking sheets. Preheat oven to 190°C.
Bake 8–12 minutes or until firm outside and soft
in the centre; cool completely on a rack. To make
glaze, combine remaining confectioners' sugar
with kirsch or lemon juice. Dip tops of cookies in
glaze; let dry completely.
Cinnamon stars were first introduced into Swiss kitchens
during the 1600s. Typically enjoyed at Christmas,
these sweet treats incorporate ingredients that were once
considered an expensive delicacy and are popular across all
German-speaking countries.
Swiss Cinnamon Stars
M A K E S 4 8 C O O K I E S
VIEW RECIPE
