"The thing I love most about these chewy, crisp, star-shaped, cinnamon-and-almond Christmas biscuits from Germany is that they date back to the 1500s. Which, much like spotting Mars in the night sky or visiting the pyramids of Egypt, makes me feel hugely insignificant in the grand scheme of things, but simultaneously awe-inspired by the power of a simple biscuit to provide joy and underpin celebrations across centuries."
"Put the egg whites for the biscuits in a large bowl and whisk until stiff. Gently whisk in the sugar spoon by spoon, until the mixture takes on the look of a glossy meringue, then add the cinnamon and whisk again. Remove the beaters, rinse them and keep to one side. Fold the almonds into the egg white bowl until they're evenly mixed through, then, using clean hands, roughly knead the dough until it comes together into a smooth ball;"
Zimtsterne are chewy, crisp, star-shaped cinnamon-and-almond Christmas biscuits from Germany with origins dating to the 1500s and a strong cultural tradition. The recipe provided originates from Friede's grandmother Hadmuth and yields about 40 biscuits. Equipment recommendations include an electric whisk and a 6cm star cutter. The method uses egg whites whipped to stiff peaks, sugar folded in to form a glossy meringue, ground almonds mixed and kneaded into a slightly sticky dough, and refrigeration for at least two hours. The biscuits are iced before baking, and leftover egg yolks are saved for another use.
Read at www.theguardian.com
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