DirectionsStep1Place 10 ounces of almonds in a food processor and pulse until finely ground with a few larger pieces. It should not be as fine as almond flour and more like a very coarse sand.Step2Sift your powdered sugar. Remove 1/2 cup of the sifted sugar and set aside.Step3Whip the egg whites in a stand mixer (or using a hand mixer) on high speed until soft peaks form.Step4With the mixer still running, slowly add the remaining sifted powdered sugar (leave the 1/2 cup you reserved aside for later). Continue mixing until the mixture is shiny, somewhat stiffer, and thicker, about 2 min…Step5Set aside 2/3 cup of the egg white meringue.Step6To the mixing bowl with the remaining meringue, add the ground almonds, remaining 1/2 cup powdered sugar, lemon zest, and cinnamon. Gently fold the ingredients together until combined. The d…Step7Preheat oven to 250°F.Step8Line two baking sheets with silicone baking mats or parchment paper.Step9Use either more silicone baking mats, or parchment, or wax paper for rolling the cookies. You will need two mats/sheets.Dust one of the sheets with more powdered sugar (does not have to be sifted).Step10Place the dough on top of the dusted sheet, sprinkle some more powdered sugar on top of the dough, and place the other sheet/mat on top. The dough should now be between two parchment sheets, both sides dusted.Step11Roll out the dough between the sheets to about 1/4 inch thick.Step12Tip: To help keep the dough from sticking when you are trying to remove cookies, first peel off the top parchment paper layer, put it back on, gently flip the entire sheet of dough over, and peel off the other side.Step13Cut out your star cookies and place on the baking sheets. Re-roll dough until it is all used.Step14Use a spoon to scoop and spread a thin layer of the reserved egg white meringue on top of each cookie.Step15Decorate each cookie if desired with the remaining almonds (either slices or ground).Step16Bake the cookies for about 30 minutes until the bottom edges are starting to turn a light golden brown and the white meringue is set (firm).Step17Turn the oven off, leave the oven door open with the cookies inside and let them sit for 10 minutes to further dry out.Step18Store the cookies in air tight containers for up to two weeksIngredientsIngredients1 poundAlmonds (see note 1)2 ¼ cupsPowdered Sugar (confectioner's sugar, plus more for rolling cookies)1 ½ teaspoonsCinnamon3 Large Egg Whites (room temperature)2 teaspoonsLemon ZestNutritionalNutritional155 Calories9 gTotal Fat15 gCarbohydrate7 mgSodium4 gProteinFrom threeolivesbranch.comRecipeDirectionsIngredientsNutritionalExplore furtherAuthentic Zimtsterne Recipe - Cinnamon Stars - All Tastes …alltastesgerman.comZimtsterne Recipe: How to Make It - Taste Of Hometasteofhome.comZimtsterne: German Cinnamon Stars (German Christmas …christinascucina.comZimtsterne (Cinnamon Stars) German Cookies Kitchen Fraukitchenfrau.comTop 13 German Cookies: German and Christmas …biscuitpeople.comRecommended to you based on what's popular • Feedback
Olive Oil Oatmeal Cookies with Greek Honey
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