Cinnamon stars
Cinnamon stars
The origin of cinnamon stars can no longer be traced exactly, but they were first mentioned in writing when Cardinal Lorenzo Campeggio had them served to Emperor Charles V in 1536. As cinnamon was just as expensive as pepper at the time, cinnamon stars were long considered a privilege of the super-rich.
It is assumed that the star shape was modelled on the star of Bethlehem, which showed the 3 holy kings the way, but this has not been proven.
Recipe:
for the dough:
400 g ground almonds
250 g icing sugar
1 pinch of cinnamon
2 egg whites (size M)
1 sachet of vanilla sugar
some wheat flour for the dough
For the meringue layer:
125 g icing sugar
1 egg white (size M)
Preparation:
1. for the dough, mix the almonds, icing sugar and cinnamon together. Add the egg whites and mix with the amaretto and vanilla sugar. Wrap the dough in cling film and chill for 30 minutes.
2. flour the work surface well and roll out the dough to a thickness of about 5 mm. Cut out stars with a star cutter and place on a baking tray lined with baking paper. Preheat the oven to 120 degrees fan.
3. for the icing, beat the icing sugar and egg whites until stiff. Spread the icing over the stars with a teaspoon and carefully brush to the edges and tips. Dry the stars in the preheated oven for approx. 40 minutes. Leave to cool completely and then store in a tin.
Tips:
- If the cinnamon stars are stored in a plastic or tin can, they will keep for several weeks
- If the cinnamon stars have become too firm, simply add a piece of apple to the tin.
- When cutting out the stars, press the cutter into icing sugar to prevent the dough from sticking.
Quellen:
https://www.lebkuchen-schmidt.com/de/zimtsterne/
https://www.einfachbacken.de/rezepte/zimtsterne-klassisches-rezept
