Cinnamon Stars Recipe
Ingredients
| Egg whites | 1/3 Cup (16 tbs) | |
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups unblanched almonds, ground | ||
| Ground cinnamon | 1 1/2 Tablespoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Confectioner’s sugar | 1 Cup (16 tbs), sifted | |
| Water | 2 Tablespoon | |
Directions
1. Day before: In small bowl of electric mixer, let egg whites warm to room temperature—about 1 hour.
2. With electric mixer at medium speed, beat egg whites until soft peaks form when beaters are slowly raised.
3. At high speed, beat in 1 1/4 cups granulated sugar, 2 tablespoons at a time; continue beating until mixture is thick and glossy—5 minutes.
4. In medium bowl, combine the almonds and cinnamon, tossing to combine. Add egg-white mixture, mixing until thoroughly combined. Refrigerate, covered, overnight.
5. Next day, sprinkle a pastry cloth or a pastry board with 1/2 cup flour and 1/4 cup granulated sugar, rubbing into cloth evenly. Grease several cookie sheets very well.
6. Roll out one-fourth of dough 1/2 inch thick. Keep rest refrigerated.
7. Cut out dough, using a 6-inch star cut from cardboard as a pattern. With wide spatula, carefully remove stars to prepared cookie sheets, placing 1 inch apart. Continue rolling and cutting rest of dough and any trimmings.
8. Let cookies stand, uncovered, at room temperature 3 hours.
9. Preheat oven to 300°F. In small bowl, mix confectioners' sugar with 2 tablespoons water; stir until smooth.
10. Bake stars 35 minutes. Remove from oven; brush with glaze; bake 5 minutes longer.
11. With wide spatula, remove cookies to wire rack to cool completely.
2. With electric mixer at medium speed, beat egg whites until soft peaks form when beaters are slowly raised.
3. At high speed, beat in 1 1/4 cups granulated sugar, 2 tablespoons at a time; continue beating until mixture is thick and glossy—5 minutes.
4. In medium bowl, combine the almonds and cinnamon, tossing to combine. Add egg-white mixture, mixing until thoroughly combined. Refrigerate, covered, overnight.
5. Next day, sprinkle a pastry cloth or a pastry board with 1/2 cup flour and 1/4 cup granulated sugar, rubbing into cloth evenly. Grease several cookie sheets very well.
6. Roll out one-fourth of dough 1/2 inch thick. Keep rest refrigerated.
7. Cut out dough, using a 6-inch star cut from cardboard as a pattern. With wide spatula, carefully remove stars to prepared cookie sheets, placing 1 inch apart. Continue rolling and cutting rest of dough and any trimmings.
8. Let cookies stand, uncovered, at room temperature 3 hours.
9. Preheat oven to 300°F. In small bowl, mix confectioners' sugar with 2 tablespoons water; stir until smooth.
10. Bake stars 35 minutes. Remove from oven; brush with glaze; bake 5 minutes longer.
11. With wide spatula, remove cookies to wire rack to cool completely.
Chef
