This is a Christmas cookie traditionally made in German-speaking countries. It is a chewy cookie with an egg wash glaze, cut out in the shape of a star. These cookies are very delicious, comforting, and can be eaten during the entire winter—they can be stored for several weeks. I highly recommend trying them, regardless of what you celebrate!

INGREDIENTS:

– 3 egg whites
– Pinch of salt
– 2 cups powdered sugar
– 1.5 tbsp cinnamon
– 3.5 cups ground almonds (can be bought or made by blending whole
almonds in food processor)
– Sugar for cookie cutter (for dipping cookie cutter into sugar—creates
glazed edges and sharper corners)

MATERIALS:

– Three bowls
– Rolling pin
– Measuring cups
– Star-shaped cookie cutter (best when medium sized)
– Spatula
– Whisk
– Knife or tool to spread the egg wash glaze
– Baking sheet + parchment baking paper

INSTRUCTIONS:

1. Preheat oven to 480°F.
2. In one bowl, separate egg yolks from egg whites, add pinch of salt, then beat egg whites with salt until stiff peaks form. The egg whites should be able to stand straight up without collapsing. Fold in powdered sugar. Next, make sure to save 6 tablespoons of this mixture, which you should put in the fridge. In a separate bowl, mix ground almonds and cinnamon together. Once both steps are done, fold remaining egg white mixture into almond mixture.
3. On a tabletop surface, roll out combined mixture into about 1⁄2 inch thickness or a little less. Dip cookie cutter into sugar and cut out as many stars as possible. Transfer these onto a baking tray and take the 6 tbsp of egg whites from the fridge. Using a knife, spread an even layer of the egg white mixture on top of each cookie. Once all the cookies have a glaze top, leave them to sit for 10 minutes.
4. Once the oven is heated, put the trays in for no more than 5 minutes. Be sure to watch that the cookies don’t burn— it is better to take the cookies out earlier than later. Enjoy! 4.5. Don’t throw the egg yolks away; make something else out of them (e.g. Vanilliekipferl—another type of cookie).

This piece also appears in our December 2021 print edition.