Cinnamon star Christmas cookies (Zimtsterne)

If, like me, you associate Christmas with baking, stars and cinnamon, you are going to love his recipe.

Cinnamon star Christmas cookies (Zimtsterne) are so delicious and pretty. They make perfect gifts when presented in a lovely tin.

My funny friend Tamara shared this recipe with me. She has Swiss heritage and these gorgeous little stars biscuits are very popular at Christmas. Every time I bake them I think of her.

GATHER:

Dough:

300 grams almond meal

100g caster sugar

50g flour

2 teaspoons cinnamon

2 egg whites

Meringue topping:

1 egg white

200 grams caster sugar

Pinch salt

Milk

LET’S GET TO IT:

Sift together everything for the dough in a large bowl, then whisk in the egg whites. Knead until you have a sticky dough.

Press into a disc then wrap in cling film. Place in fridge for two hours.

Preheat oven to 170 C and line a baking tray with non-stick baking paper.

Make meringue topping: In bowl of electric mixer beat egg white with salt until stiff peaks form. Continue to beat while adding 2 tablespoons of sugar at a time. You want a thick, spreadable meringue so add just a smidge of milk until the consistency is right.

Remove dough from fridge and unwrap. Roll between two layers of baking paper until about 1 cm thick.

Use a star cutter cut out the stars and gently place them on the baking tray – they are quite delicate.

Use a palette knife to spread meringue topping on each cookie.

Bake for 9-10 minutes – you want to keep the topping pale.

Remove carefully to a wire rack to cool completely.