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in case he doesn't check in for awhile, I found his recipe in the EPI xmas cookie post
Joined: Dec 19, 2005
Posted to Thread #17668 at 1:50 pm on Feb 9, 2010
Date: Thu, 14 Nov 1996 21:58:44 GMT
From: Richard in Cincy
Zimtsterne (Cinnamon Stars) Cookies
I'm posting these with this word of warning:
These are extremely difficult to make, but if you make them, they are heavenly. This is the most popular of the approximatly 2 dozen varieties of Christmas cookies I make each year.
White-glazed cinnamon stars appear in all the Germanic lands at Christmas time. They are made from a flourless dough of ground almonds, meringue, cinnamon, and sugar. They have different flavorings depending on where they come from: Kirsch in Switzerland, Lemon zest in Austria. The dough has the texture of fluffy clouds and is extremely difficult to work with, so be warned!
Zimtsterne improve with age and should be made at least 1 month before you need them. They will keep in airtight tins for 3 months, and be quite tasty if they ever last that long.
Zimtsterne (pro: Tsimt-shtair-nuh)
(Makes about 35 3/8 inch thick stars, 1 1/2 inches in diameter)
2 cups finely ground unblanced almonds, plus
1/2 cup more as needed
1 1/2 tablespoons cinnamon
4 large egg whites
4 cups powdered sugar, sifted
1 tablespoon fresh lemon juice
1 tsp. lemon zest
Granulated sugar for rolling out
1 1/2 inch 5 or 6 point star cookie cutter
(with straight sides and edges, no fancy flutes or anything, because it will make things more difficult)
Butter and flour several baking sheets and set aside.
Combine the 2 cups of almonds with the cinnamon in a mixing bowl. Using an electric mixer, beat the egg whites until frothy and slightly thickened. Beat the powdered sugar into egg whites, 1/2 cup at a time, beating well between each addition. When all the sugar has been added, beat the mixture 5 more minutes.
Remove approximately two thirds of the egg white mixture and blend it together with the almonds. Cover the remaining egg white mixture with a damp cloth. Add the lemon juice and zest to the almond mixture and use your hand to blend all the ingredients together to form a cohesive mass. Allow the mixture to rest for 10 minutes.
To test the consistency, try rolling out (it is more like "patting" out) a small piece on a board dusted with granulated sugar (the dough itself can also be sprinkled with a small amount of sugar). If it is too sticky to handle (probably will be), add more ground almonds, by the tablespoon, until it is manageable. If the dough crumbles or falls apart, add a few drops of lemon juice and 1 tablespoon of the reserved egg whites.
When the dough has reached the proper consistency, dust a pastry board lightly with granulated sugar. Shape the dough into a flat round and dust the surface lightly with sugar. Pat the dough out into a rectangle 3/8 inch thick. Remove the cloth from the reserved egg whites. Use a metal spatula to smooth an even coating of the glaze over the entire surface of the rectangle, just enough to cover it completely with white. To smooth the surface further, dip the spatula in hot water ad run it across the glaze. Make sure you have not used up all the egg whites as you will need a small amount to glaze the scraps after they have been rerolled after you make your first cuts. Cover the egg whites again with the damp towel to prevent them from drying out.
Fill a cup with hot water. Dip your star cutter into the hot water each time you cut, leaving as little space between stars as possible. Place the stars on the prepared baking sheets, leaving 3/4 inch between each. Knead the scraps together, adding additional ground almonds so that the dough can be rolled out. Roll out, glaze, and cut as before. Allow to dry at room temperature, on the baking sheets, overnight.
Preheat the oven to 275F. Bake ONE sheet at a time in the middle of the oven for 20 to 30 minutes, or until the stars are firm and the glaze has dried. Do not allow them to color. If they are browning, prop the oven door open with the handle of a wooden spoon. Remove the stars to a wire rack to cool completely before storing, at least 1 month, in airtight tins.
Be prepared for an incredible taste experience when you sample your first Zimtsterne.
Life isn't about waiting for the storm to pass, it's about learning to dance in the rain
Other messages in this thread:
- 17668. ISO: Zimtsterne recipe ? Richard, are you listening ? :>) [NT] - Luisa_Calif - 11:25am on 02/09/10 (8)
- I make them for Christmas every year. My recipe is basic, but the family loves them. - Michael in Phoenix - 11:53am on 02/09/10
- Thanks, no rush ... [NT] - Luisa_Calif - 12:09pm on 02/09/10
- in case he doesn't check in for awhile, I found his recipe in the EPI xmas cookie post - AngAk - 1:50pm on 02/09/10
- Thanks, these sound good but sticky-tricky. [NT] - Luisa_Calif - 2:42pm on 02/09/10
- Rec: Zimsterne, simplified version. Richard, don't look! - Michael in Phoenix - 3:05pm on 02/09/10
- Mein Gott in Himmel! - Richard in Cincy - 12:56pm on 02/11/10
- heeheehee [NT] - AngAk - 1:44pm on 02/11/10
- Can you share that one too? I love the addition of candied fruit. [NT] - Luisa_Calif - 1:54pm on 02/11/10