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Another gem from the “Essential Christmas Cookbook” this is a traditional German recipe.
I liked them as cinnamon stars however I think they would be exceptional as gingerbread stars – replacing the cinnamon with gingerbread spice mixture similar to that used in the Spicy Gingerbread recipe. – Pewsey
- 2 egg whites (60s)
- 2 ¼ cups of icing sugar
- 1 ½ cups ground almonds (almond meal)
- 1 ½ tablespoons ground cinnamon
Beat the egg whites lightly with a wooden spoon in large bowl. Gradually stir in the sifted icing sugar to form a paste. Remove 1/3 cup of mixture and set aside.
Add the almonds and cinnamon (or other spice blend) to the remaining mixture and gently press together with your hands.
Add 1 teaspoon of water if mixture is too dry however mix with your hands before doing this as it softens with the warmth of your hands.
Lightly dust a work surface with icing sugar & roll the mixture out to about 3mm thick. Spread with the reserved icing mixture. Leave at room temperature for 30-35 minutes or until the icing has set.
Cut out stars – they should ideally be about 45 mm from point to point in size. Cook in over 150 deg for 10 minutes until just firm. Turn half way through cooking. Cool on the tray. Stars can be stored in an airtight container for up to 2 weeks.