Cinnamon Stars
Pane-bistecca
Cinnamon Stars are probably THE Christmas Cookies in Germany and Switzerland! But I have to add, they are not that easy to bake, that’s why I have some tricks and tips for you!
History:
German pastry historian Irene Krauss names the time of origin of the Cinnamon Star in the 16th century. Cinnamon was a very expensive spice to be brought from southeast Asia to Europe. That’s why you could only find pastries with cinnamon on the table of noblemen. When Emperor Karl V. came to Rom in April 1536, Cardinal Lorenzo Campeggio prepared a banquet for him, serving macaroons, anise cookies, pistachio cookies, candied orange peel and cinnamon cookies.
Only very much later, in the 18th century, can one find cinnamon star recipes in German cookbooks. In Switzerland they only appeared in the second half of the 19th century. Johanne Von der Muehll from Basel wrote, Basler Leckerli, Brunsli, Mailaenderli and cinnamon stars were the typical Christmas cookies of that time. (from Kulinarischeserbe)
History:
German pastry historian Irene Krauss names the time of origin of the Cinnamon Star in the 16th century. Cinnamon was a very expensive spice to be brought from southeast Asia to Europe. That’s why you could only find pastries with cinnamon on the table of noblemen. When Emperor Karl V. came to Rom in April 1536, Cardinal Lorenzo Campeggio prepared a banquet for him, serving macaroons, anise cookies, pistachio cookies, candied orange peel and cinnamon cookies.
Only very much later, in the 18th century, can one find cinnamon star recipes in German cookbooks. In Switzerland they only appeared in the second half of the 19th century. Johanne Von der Muehll from Basel wrote, Basler Leckerli, Brunsli, Mailaenderli and cinnamon stars were the typical Christmas cookies of that time. (from Kulinarischeserbe)
Ingredients
3 Egg whites
1 Pinch of Salt
200 g Icing Sugar
Zest of 1 Lemon
2 tsp Cinnamon
300 g ground Almond
some Kirsch or Lemon Juice
Instructions
1
Step 1
Beat the egg-whites with the salt until very stiff, then add the sugar and go on beating until shiny. Put 100 ml of this mixture away for the topping.
2
Step 2
Now add cinnamon, Kirsch (or lemon juice), and almond. Mix well, it will be very sticky!
3
Step 3
Now roll this dough out in-between a cut open freezer bag sprinkled with sugar to approx. 4 mm thickness.
4
Step 4
Cut out stars. To avoid the dough to stick too much on the cutter, wash it out with cold water after every few stars and dunk it into sugar. It will stick much less.
5
Step 5
Put the stars on a baking paper and let dry over night, then brush with the topping you have set aside and bake at 250 C for 5-8 minutes.
Notes
More Christmas Cookies
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