These biscuits are flourless, which makes them gluten-free. Zimtsterne were my grandma’s favourites, and she liked the meringue topping really thick. At home we made zimtsterne every year; they are quick and very rewarding. A batch can be done in as little as 30 minutes. If possible, use almonds with the skin on and grind them yourself, as this way the stars get a better colour and richer flavour.
Makes about 40, depending on size of cutter
almonds 250g, ground (skin on)
icing sugar 275g, plus extra for dusting
ground cinnamon 1 tsp
egg white 2 medium
almond liqueur or rum 1 tbsp
