About this recipe:This is an old German favourite. Light and delicious almond meringue biscuits with the flavours of lemon and cinnamon. To make Zimsterne, or cinnamon stars, bake in star-shaped metallic biscuit cutters placed on the baking tray.
300g ground almonds
3 egg whites
125g icing sugar
1 teaspoon lemon zest
3/4 teaspoon ground cinnamon
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 170 C / Gas mark 3. Grease and lightly flour baking trays, or line with parchment.
In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 8 tablespoons of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
Drop mounds by spoonfuls onto the prepared baking trays. Top each biscuit with a smaller dollop of the reserved meringue.
Bake for 15 minutes in the preheated oven, until golden brown. Remove from the baking trays to cool on wire racks.
Very good cookies. The lemon zest made it a little bitter, will omit next time as well as the cinnamon since we like the cookies "pure". The cookies were chewy, and melt in your mouth. Extremely pleased I chose to make these and they will be made very often! - 16 Sep 2010