OK, we all have our favorites, but I think zimtsterne really is a
great gluten free sugar cookie recipe.
They’re crisp and full of flavor. What’s not to like? I liked them even better when I used Frangelico instead of Kirsch, replaced ½ the almonds with hazelnuts, and used palm sugar.
One time I made the mistake of using powdered sugar instead of granulated, and had to add tapioca flour because it was way to sticky to work with. But it was so good I would do it again.
Zimmt stern is another spelling, which translates to cinnamon stars in German. They are traditional Christmas cookies from Switzerland, where they are often used as Christmas tree ornaments. If you want to try it, be sure to pierce a small hole in the top before baking.
But these flourless cookies are way too good to wait for Christmas. Even if you don’t celebrate Christmas, this gluten free sugar cookie recipe can be used for any occasion. I just change the spices and flavorings, and cut them in whatever shape I want. You can decorate them anyway you like. Just don’t tell the purists...
• 2 Egg whites
Beat egg whites until stiff.
Add the sugar and beat another 10 minutes.
Reserve 6 T of the mixture for the tops.
Mix in the almonds, Kirsch, and cinnamon.
Gather the dough into a ball, cover, and refrigerate 30 minutes.
Roll out to 3/8 inch thick on a sugared board.
Cut stars or other shapes and place on lightly greased parchment on a baking sheet.
Dollup some reserved meringue on top, or decorate however you like.
Bake 400ºF for 15 minutes.
I make these any time of the year. Instead of cinnamon stars I often change the flavoring and make moons or discs, or sometimes I make short work of it and just cut them into rectangles on the baking parchment. Easy and quick. And delicious.
Try replacing the Kirsch with your favorite liqueur or flavoring, such as vanilla, Frangelico (hazelnut flavor), or Kahlua (coffee flavor). You can also vary the spices, using nutmeg, cloves, and/or allspice.
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