It also means the end of year in work and college terms and that also means that it's an extremely busy time of year which explains my missed post last week. Amidst all of this craziness of deadlines, pressures and shopping there are precious moments that must not be missed. The afternoon or evening that you spend setting up the tree, wrapping the carefully chosen presents, writing the Christmas cards and, my personal favourite, preparing the delicious Christmas treats.
This year I wanted to partake in the wonderful tradition of Christmas cookies and if you are gonna make Christmas cookies, it is imperative to make German Christmas cookies. I was introduced to the concept of these amazing cookies from a friend who was born in Germany and whose mother made these amazing cookies every year. However it wasn't until I was living in France that I got the chance to experience the advent tradition and absolutely loved it, four weeks of cookies and mini parties in the run down to Christmas, that combined with getting their gifts the night before everyone else and I'm pretty sure the Germans do Christmas better than anyone else.
Well I'm not certain that traditionalist would approve of my changing the shape but you will note that these Zimtsterne cookies still contain the classic star shape but now at the center of a beautiful snowflake. Here's how they are made.
Zimtsterne Snow-Flake Cookies
300g Ground Almonds
Zest of one lemon
3 tsp Cinnamon
1 tsp nutmeg
200g Icing Sugar
3 egg whites
pinch of salt
You will need: Tala snowflake cookie cutters, piping bag, whisk, greaseproof paper and cookie sheet.
1. Mix together your ground almonds, lemon zest and spices.
2. In an electric mixer, or by hand, beat your egg whites and pinch of salt until firm peaks have
4. Portion off a third of this into a piping bag and then add your
almond mixture to the rest.
5. Thoroughly mix the dough and then roll it out between two
pieces of greaseproof paper to a thickness of c 1cm.
6. Chill the cookie mixture in the fridge for 30 minutes. Then
preheat your oven to 140'/275'F/Gas mark 1.
7. Sprinkle the top with more icing sugar and pour some icing
sugar into a ramekin to dust the cutter. Then press the cookie
cutter straight down, remove and push the cookies out onto the
8. Take the piping bag and cut off a very small tip and carefully pipe the meringue over the star part
of the cookies.
9. Now bake your cookies for 15-20 minutes but keep a close eye on them to ensure that the
meringue doesn't start to brown. Then you can give a final sprinkle of icing sugar to any that need
it and enjoy =)
|Be honest, you want a bite, right?|