Thursday, December 22, 2011

Zimsterne (Cinnamon Stars)


The star has great significance this time of year....

A star announced the birth of the Messiah. A star guided the shepherds to their Lord. A star showed the way. A star lead those who sought the Child to Bethlehem, whom they discovered lying in a manger amongst stable animals. A star shone as a prophecy, as an assurance. A star rested over the place where life was given to the Giver of Life.

The star is constantly a reminder of the immensity of God's power and love.

Stop, take a look at the stars tonight.


Zimsterne (Cinnamon Stars)

3 egg whites
2 c. powdered sugar
3 1/2 c. almond meal
1 t. lemon zest
1 t. cinnamon


Place egg whites in mixer and let spin on high for about 10 minutes, until stiffened. Gradually add in sugar, mixing constantly. Mix in lemon zest and cinnamon.


By hand, carefully incorporate almond meal in installments. Dough should be workable. Place in fridge to chill for at least one hour.

(Take a nap.)

Preheat oven to 300 degrees F.

These are bit tricky to roll out as they are extremely sticky. Three tips that will help you in the process:

 1) Place your dough between two pieces of wax paper with a bit of excess almond meal to prevent sticking.
2) Put the remainder of the dough in the fridge between rollings
3) Wiggle your cookie cutter just a bit when pressing it through the dough (this, too, helps prevent sticking).

Put each star onto your well-greased baking sheet and bake for about 10 minutes.


These are super-sweet cookies without it, but if desire a nicer looking finish (and more sugar!), you can put an icing of 1 beaten egg, 1 1/2 c. powdered sugar and 1 t. lemon juice.

2 comments:

healthily sanguine said...

This would be a good recipe for those poor Norwegians, who are plagued by a butter shortage!

Laurel said...

Wow! That stinks for Christmas baking! Well, I'll have to forward them the recipe... ;)