Cinnamon and Kirsch Star Cookies (Zimtsterne)

Name: Cinnamon and Kirsch Star Cookies (Zimtsterne)
Total time: PT0D0H0M
Yield: makes ABOUT 3 DOZEN
Ingredients: 2 egg whites; 2 1 ⁄ 2 cups confectioners' sugar; 1 tbsp. ground cinnamon; 1 tbsp. kirsch (cherry brandy); 2 1 ⁄ 2 cups blanched whole almonds; 1 cup sugar, plus more for rolling cookies; 1 ⁄ 4 cup rum

Serves
makes ABOUT 3 DOZEN

The recipe for these almond and cinnamon Christmas cookies comes from the bakery Rischart in Munich.

Ingredients

2 egg whites
2 ¹⁄₂ cups confectioners' sugar
1 tbsp. ground cinnamon
1 tbsp. kirsch (cherry brandy)
2 ¹⁄₂ cups blanched whole almonds
1 cup sugar, plus more for rolling cookies
¹⁄₄ cup rum

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Instructions

Step 1

Whisk egg whites in a bowl to stiff peaks. Whisk in confectioners' sugar to make glaze; pour off 2⁄3 cup and reserve. Add cinnamon and kirsch to remaining glaze; set aside. Finely grind almonds in a food processor; add granulated sugar and finely grind. Transfer to bowl with spiced glaze; mix into dough.

Step 2

Transfer dough to a surface sprinkled heavily with sugar; cover with parchment paper. Roll dough until 1⁄4" thick. Uncover and spread reserved glaze over dough; let sit until glaze sets, about 30 minutes.

Step 3

Place rum in a bowl, and using a 1 3⁄4" star cutter, dip cutter in rum and cut out a cookie; repeat and transfer to parchment paper-lined baking sheets, spaced 2" apart. Let dry for 3 hours. Heat oven to 450°. Bake cookies until glaze just sets but does not brown, 3–4 minutes.

Whisk egg whites in a bowl to stiff peaks. Whisk in confectioners' sugar to make glaze; pour off 2⁄3 cup and reserve. Add cinnamon and kirsch to remaining glaze; set aside. Finely grind almonds in a food processor; add granulated sugar and finely grind. Transfer to bowl with spiced glaze; mix into dough.
Transfer dough to a surface sprinkled heavily with sugar; cover with parchment paper. Roll dough until 1⁄4" thick. Uncover and spread reserved glaze over dough; let sit until glaze sets, about 30 minutes.
Place rum in a bowl, and using a 1 3⁄4" star cutter, dip cutter in rum and cut out a cookie; repeat and transfer to parchment paper-lined baking sheets, spaced 2" apart. Let dry for 3 hours. Heat oven to 450°. Bake cookies until glaze just sets but does not brown, 3–4 minutes.