Twinkle Twinkle little star!
I had been wanting to make them for years… maybe because they are so beautiful and Christmassy at the same time… and also because, after years and years of Christmas visits to Austria and Germany (you should know that my beloved brother has been living abroad for years… and whenever I can I go visit him)… between Christmas markets, snow, caramelized apples and boiling Gluwein there are always them… the Zimsterne. This year they really called me… with an irresistible call…
Yes yes you understood correctly… those delicious German cookies in the shape of a star (that’s what the name means) covered in white icing that will fill your house with a delicious scent.
So I did a little research and put on my apron… and unlike 99.99% of the cookies and pastries that are usually made… these are NOT made of shortcrust pastry!
The dough is in fact a mix of dried fruit and chopped spices combined with a sort of raw Italian meringue that makes the dough incredibly elastic and shiny…it will be a pleasure to work it!
Ingredients (80 biscuits)
- 400 g of almond flour or chopped almonds
- 150 g of icing sugar
- 2 medium egg whites (about 70 g)
- 1 tablespoon of lemon juice
- 3 level teaspoons of ground cinnamon
- ½ teaspoon of ground ginger
- 1 tip of a teaspoon of ground cloves
- 1 vanilla bean (optional…it is very spicy in itself)
- 1 pinch of salt
For the royal icing:
- 1 egg white
- 200 g of icing sugar
- 1 teaspoon of lemon juice
- silver beads
Combine the almond flour with the spices. Separately, start whipping the egg whites until stiff: as soon as they start to become soft, add the icing sugar, a little at a time, and the lemon juice. Continue to whip vigorously until the mixture becomes very shiny, very white and firm.
At this point, add the meringue to the dry mixture and start working the mixture, adding the meringue a little at a time to reach the consistency of an elastic dough that can be worked with a rolling pin (without lumps and crumbs). Let the dough rest for about 30 minutes in the refrigerator or in a cool place.
At this point, roll out, using a rolling pin and icing sugar, a layer about 1 cm high and cut the dough into the shape of a star or a little tree (in my opinion, these biscuits are so Christmassy that they don’t accept being cut differently!).
Place them on a baking tray and bake at 170°C for about 15 minutes. Keep an eye on them to avoid overcooking them…they must be “just” cooked without the edges browning otherwise they become very crunchy. At this point your house will smell so much of ginger and cinnamon that you will believe you live in Hansel and Gretel’s house!
While the cookies are cooling, prepare the cold royal icing: in a bowl, put the powdered sugar (it seems like a lot but trust me, you need it all) and the egg white and gradually add the lemon juice, mixing quickly until you get a mixture that “writes”. Using a flat-bladed knife (like a spreader), spread the icing on the cookies, being careful to preserve the star shape of the cookie. Decorate as desired with silver beads.
The first package of cookies this year arrived to a wonderful little girl, Letizia, daughter of friends, it was beautiful to see her devour them one after the other!
