Zimsterne - Stelline cinnamon 

 Of all the Christmas biscuits, these are the most loved and most requested by relatives and friends.
Those who passed the recipe to me, many years ago, claimed it was the original recipe from the Demel pastry shop in Vienna.
Certainly they are exquisite and very delicate.

And if you want to follow the preparation of these sweets live,
Click on the image below to see it on video!

Ingredients:

 Preparation:

Chop the almonds including the peel; even if you find those already chopped, do it again: they must be very fine.
Mix them with sugar, honey and cinnamon.

Add the egg whites until stiff. Knead well and long with your hands. 

Prepare the work surface by fixing baking paper on it: otherwise the mixture will stick everywhere!

Spread part of the dough with your hands and then, after covering it with other parchment paper, with a rolling pin: up to a centimeter thickness

Cut with star molds of various sizes.
Then spread them on a baking sheet covered with parchment paper.

Prepare the glaze by mixing egg white and sugar with the whisk until a white and syrupy mass is obtained.
Brush it on the stars.

Bake at 150 ° (120 ° if with convection oven) for 10 / 15 minutes.

Remove them from the oven and put them on a wire rack to begin to cool them. As the other stars are ready, place them on the table covered with tea towels.
Repeat the operation until the material is used up.

Allow the biscuits to cool on a cloth for at least twenty-four hours and then store them in metal boxes.

ADVICE:

• Recipe, text only: to print or download.
• The stars, like other Christmas cookies, can be delicately drilled to be used as a decoration (to eat then ...) for the Christmas tree.
• Like all other cookies are ideal for a different Christmas present from the usual and acceptable to everyone!
• Related articles: Christmas cookies

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