One of my favorite traditional Swiss winter cookie recipe are the cinnamon stars. They are so savory, full of flavors and are made almost entirely of almonds, sometimes with hazelnuts, and they are naturally gluten free.
Preheat oven 250 degrees
- 3 large egg whites
- 2 ½ cups confectioner sugar
- 3 ¼ cups finally ground almonds or almond meal or hazelnut meal
- 2 teaspoons ground cinnamon
- 1 packet vanilla sugar *(recommended but if you can’t get it simply omit **one packet has 1.5 teaspoons of vanilla sugar)*
- 1/8 teaspoon salt
- ½ tbs kirsh alcohol (optional but I strongly recommend it!)
70 g confectioner sugar/ 1 tbs lemon juice
- Here is the recipe:
- Beat the egg whites in a medium bowl to form peaks
- Sift in the powdered sugar into the egg whites and gently stir with a spatula until combined (do not whisk)
- Add the remaining ingredients, and gently mix together until the mixture is no longer sticky. You may have to add more almonds and powdered sugar if necessary depending on the size of the eggs, making sure the mixture is still pliable.
- Press the dough between two non-stick cookie sheets, and press to about 1/3 inch thick. Using a small star shape cookie cutter, cut out stars out of the dough.
- The dough can be very sticky, but it’s worth the mess believe me
- Bake at 250 degrees for 20-25 minutes
- Cool completely on a wire rack
- Spread the icing and let dry completely before enjoying!
Can be stored in a dry airtight container in a cool place for two to three weeks (don’t worry, they won’t last that long)
* Vanillezucker packet (on Amazon)