Yet another family favorite recipe, from Chef Ricky’s great grandmother — cinnamon stars, aka “zimsterne.” These cookies are a classic holiday treat, generally served at the meal following Yom Kippur. I did not know this as a child, as I do not have a Jewish background…just that my mother made these awesome cookies for Christmas. This is a take on her grandmother’s favorite recipe.
Cinnamon Stars AKA "Zimsterne"
Ingredients
Cookie Dough
- 1/2 lb about 2 cups Powdered Sugar
- 2 Egg Whites
- 1/2 lb about 3 cups Almond Meal/Flour
- 2 heaping Tbsp Cinnamon
- Pinch Kosher Salt
Topping
- 2 Egg Whites
- 5 Tbsp Granulated Sugar
- 1/4 tsp Cream of Tartar
Instructions
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Combine cinnamon & ground almonds (you can get creative and add some other holiday flavors like nutmeg & cloves as well).
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Beat egg whites & a pinch of salt until very foamy. Slowly add in powdered sugar and continue to beat on high until stiff peaks form. Fold in cinnamon/almond combo until well combined. The mixture will be thick, and not as fluffy and a meringue - but keep beating on high and it will form stiff peaks.
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Turn out onto board generously dusted with powdered sugar, generously dust top of dough with more powdered sugar. Roll out to about 1/4 inch thick. Cut with a cookie cutter dusted in powdered sugar (traditionally uses a star).
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Prepare the topping: Beat the egg whites & cream of tartar until foamy. Then gradually add the granulated sugar until stiff peaks form.
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Pipe a dollop of topping on center of each cookie.
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Bake at 350 degrees F for 12-15 minutes on top rack of oven. They will be puffy and the topping will be golden brown.
Recipe Notes
Yield: approximately 2 1/2 dozen cookies.