I made these in December with a leftover egg white and was planning to enter them in one of the December blogging challenges. After all, according to Step by Step Baking they are apparently classic German cookies and make great Christmas presents. Unfortunately I was just too busy with my own Christmas preparation to get around to blogging in time. Luckily, they are also perfect for January’s Biscuit Barrel Challenge. They came about because I’d got one egg white left over and I wanted to make something different. I was also on a weekly biscuit making spree and was looking for a new recipe to try. The original recipe called for 2 egg whites and would have made 30 so I just halved the quantities. I expected them to be light and crisp from the picture in the book but they were chewy and almondy in the middle instead, not a bad surprise at all for someone who loves almonds.
Ingredients – Makes about 15 (Taken from Step by Step Baking by Caroline Bretherton)
1 large egg white
110g icing sugar
A couple of drops of lemon juice
1/2 tsp cinnamon
125g ground almonds
How to Make Cinnamon Stars
1. Whisk the egg white until fairly stiff and then sift in the icing sugar, add the lemon juice too and continue to whist for another 5 minutes or until the mixture is thick and shiny.
2. Put a little of the whisked egg white mixture to the side for the topping.
3.Fold in the ground almonds and the cinnamon. Refrigerate for an hour or more, even overnight.
4. Sprinkle a little icing sugar on the work surface and roll out the dough until it is about 1/2cm thick.
5. Put the biscuits on a baking tray lined with baking parchment and then brush some of the reserved egg mixture on the top of the biscuits. If it is too thick, add a drop of milk.
6. Bake the biscuits at the top of the oven for 12-15 minutes at about 160C.