German Cinnamon Stars

Instructions

1. Prepare the meringue
   In a large, clean bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add 1 1/2 cups of powdered sugar, continuing to beat until the mixture is glossy and forms stiff peaks. Set aside 1/3 of this meringue mixture in a small bowl (covered with plastic wrap) for the glaze.
2. Make the dough
   To the remaining meringue, add the ground almonds, cinnamon, lemon juice, cardamom (if using), salt, and vanilla extract. Mix until a stiff dough forms. If the dough is too sticky, add a bit more ground almonds. Cover the dough with plastic wrap and refrigerate for 1-2 hours.
3. Roll and cut the cookies
   Preheat oven to 300°F (150°C) and line baking sheets with parchment paper. Dust a clean surface with powdered sugar. Roll out the dough to about 1/4 inch (6mm) thickness. Using a star-shaped cookie cutter, cut out stars and place them on the prepared baking sheets about 1 inch apart.
4. Glaze the cookies
   Take the reserved meringue and carefully spread a thin layer over each cookie using a small offset spatula or the back of a spoon. Make sure to cover the entire surface, but avoid letting the glaze drip down the sides.
5. Bake the cookies
   Bake in the preheated oven for 12-15 minutes. The cookies should remain pale - they should not brown. The glaze should be set but still white. If the glaze starts to brown, your oven is too hot.
6. Cool and store
   Allow the cookies to cool completely on the baking sheets. Once cooled, store in an airtight container with parchment paper between layers. Zimtsterne actually taste better after being stored for a few days, as they soften slightly and the flavors develop.