Cinnamon Stars

These have always been my favorite Christmas cookie! They are really not al that hard to make except that the dough is quite sticky and the meringue is annoying if you don't have a proper mixer to beat the egg whites, but the result is a sweet nutty slightly chewy cookie. They are also gluten and lactose free since they do not contain any flour or dairy products. 

So starting out with 

250 grams of ground nuts 

traditionally you would use almonds but this year I mixed in 50 grams of hazelnuts with 200 grams almonds and it was slightly different, but still delicious. Then add 

125 grams of sifted powder sugar 

and a solid teaspoon of cinnamon. 

Is a separate bowl whisk 

one egg white and

A tablespoon of amaretto (almond liquor).

Add the wet ingredients to the dry and if you are using a machine you may have to intervene to scrape down the sticky mass from the sides. This also seems like very little liquid for the amount of dry ingredients but the sugar melts almost instantly and it does all come together. 

Then on a surface dusted with powdered sugar roll out the dough and it out your stars. I only had this shooting start available, but technically the shape doesn't really matter. Set the cookies on a lined baking tray and make the meringue by beating 

One egg white

Gradually adding 1 tbsp powdered sugar 

Continue beating until stiff. Then adding a little bit of this mixture to the top of every cookie. Now they just need to bake! This takes about 10-15 minutes in a 150 degree Celsius oven. The tops should still be white bit just starting to turn golden, mine here were obviously in just a little too long and turned fully golden. 

Let them cool a little before consuming. Enjoy!