Zimtsterne

Makes about 35
2 cups finely ground unblanched almonds, plus 1/2 cup more as needed
1 1/2 tablespoons cinnamon
4 large egg whites
4 cups powdered sugar, sifted
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
granulated sugar (for rolling out)
Grease and flour several baking sheets and set aside. Combine the 2 cups of almo
nds with the cinnamon in a mixing bowl. Using an electric mixer, beat the egg wh
ites until frothy and slightly thickened. Beat the powdered sugar into egg white
s, 1/2 cup at a time, beating well between each addition. When all the powdered
sugar has been added, beat the mixture 5 more minutes. Remove approximately two
thirds of the egg white mixture and blend it together with the almonds. Cover th
e remaining egg white mixture with a damp cloth. Add the lemon juice and zest to
the almond mixture and use your hand to blend all the ingredients together to f
orm a cohesive mass. Allow the mixture to rest for 10 minutes. To test the consi
stency, try rolling out a small piece on a board dusted with granulated sugar. I
f it is too sticky to handle, add more ground almonds, by the tablespoon, until
it is manageable. If the dough crumbles or falls apart, add a few drops of lemon
juice and 1 tablespoon of the reserved egg whites. When the dough has reached t
he proper consistency, dust a pastry board lightly with granulated sugar. Shape
the dough into a flat round and dust the surface lightly with sugar. Pat the dou
gh out into a rectangle 3/8 inch thick. Remove the cloth from the reserved egg w
hites. Use a metal spatula to smooth an even coating of the glaze over the entir
e surface of the rectangle, just enough to cover it completely with white. To sm
ooth the surface further, dip the spatula in hot water and run it across the gla
ze. Make sure you have not used up all the egg whites, as you will need a small
amount to glaze the scraps after they have been re-rolled after you make your fi
rst cuts. Cover the egg whites again with the damp towel to prevent them from dr
ying out. Fill a cup with hot water. Cut using a star-shaped cookie cutter dippe
d into the hot water each time you cut, leaving as little space between stars as
possible. Place the stars on the prepared baking sheets, leaving 3/4 inch betwe
en each. Knead the scraps together; adding additional ground almonds so that the
dough can be rolled out. Roll out, glaze, and cut as before. Allow to dry at ro
om temperature, on the baking sheets, overnight. Preheat the oven to 275F. Bake
one sheet at a time in the middle of the oven for 20 to 30 minutes, or until the
stars are firm and the glaze has dried. Do not allow them to color. If they are
browning, prop the oven door open with the handle of a wooden spoon. Remove the
stars to a wire rack to cool completely before storing, at least 1 month, in ai
rtight tins.
OR
Haselnussmakronen
300g Sugar
6 egg white
200g hazelnut
600g hazelnut (powdered)
3g salt
6g cinnamon
6g espresso powder ( I don't add this)
# Preheat the oven, 275 F (250 F fan assisted)

# Line baking sheet with baking paper

# Whisk egg whites and salt to soft peaks
# Continue to whisk the egg whites, slowly adding the sugar until mixture is glo
ssy
# Mix ground hazelnuts with ground espresso beans
# Add this mixture to the egg whites using gentle folding movements
# Drop by teaspoons on baking sheet, place a whole hazelnut on top, if you like
# Bake for 25 mins on middle shelf
# Switch off the oven, open the door slightly and leave cookies in the oven for
another 30 mins
# Remove cookies on baking paper from baking sheet and allow to cool completely.
# Yummy! But after 3-4 weeks in the cookie tin the macaroons taste best.