CINNAMON ALMOND STAR COOKIES

These German classic zimtsterne cookies have a light meringue glaze and delicious chewey center ready to delight the tastebuds.

Course: Dessert, Snack

Using an electric mixer, beat the egg whites in a large bowl until medium-stiff peaks form.
Stir in the powdered sugar and continue to beat the egg whites until sugar is fully incorporated.
Set aside three heaping tablespoons of the mixture to be used later as the glaze.
Add the ground almonds, cinnamon, vanilla extract and salt. Mix until the dough comes together.
Shape the dough into a disc, cover and chill in the refrigerator for two hours.
Preheat oven to 320 F (160 C) and move the rack to the bottom third of the oven. Line several cookie sheets with parchment paper.
Roll out the dough onto a surface sprinkled with a bit of powdered sugar to about ½ inch (1 cm) thickness.
Use a 3 inch (7.5 cm) use a star shape cookie cutter to cut out approximately 36 cookies.
Glaze each star with the egg white mixture that you set aside earlier.
Bake for 10 minutes on the prepared baking sheets. Remove and let sit on the cookie sheet for 10 minutes and then remove to a wire rack to cool. Enjoy!!