Cinnamon stars: Zimtsterne

Method

How to make Cinnamon stars: Zimtsterne

1) Sift the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar. Put 60g of the sifted Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, 280g of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.

2) Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about one minute. Gradually add the remaining Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar while Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping , until the whites are thick, creamy and somewhat stiff, about two minutes more. Set aside two thirds of Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup of this meringue for topping the biscuits. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.

3) Preheat the oven to 120°C / gas mark 1/2, or the oven's lowest setting. Line two baking sheets with parchment paper or silicone baking mats.

4) Lay a sheet of parchment or waxed paper on the work surface and lightly dust with Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/2cm thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.

5) Cut the biscuits with a 7.5cm star cutter and place about 5cm apart on the prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each star, taking care not to let the meringue drip over the sides. Press or sprinkle the remaining Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced almonds in a decorative pattern into the meringue.

6) Bake the biscuits until the bottoms are light golden brown and the meringue is set and crisp, about 30 mins. Turn off the oven and open the oven door to release heat and dry out the biscuits in the oven for 10 more mins.

Busy Baker's Tips: The dough can be frozen between the sheets of paper for up to 2 weeks.
Store baked cookies in an airtight container for up to 10 days.