Reviewed: Jan. 8, 2012

KC Star - Heat oven to 200. Line 10x15 baking sheet with parchment paper. Whisk 1 cup egg whites for 1-2 minutes with electric mixer to form soft peaks. With mixer running add 1 cup granulated ugar in 3 parts waiting 20 seconds between addition. Using a rubber spatula, fold in 1 cup confectioner's sugar and 1/2 tsp. salt. Fold in 1 cup toasted sliced almonds. Using slotted spoon scoop out large oval shaped mounds of meringue and place on backng sheet. Sprinkle meringue with remaining almonds. Bake 2 hours. Turn off oven. Leave clouds to dry overnight in the oven. Remove clouds and store in an airtight container up to 23 days. It is best to make these on a dry not a humid day.

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Reviewer:

Valerie

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Dec. 25, 2011

Yes this is traditional German cookie and we called them Zimmstern (Cinnamon Stars) They are light and delicious and the combination of almond and citrus taste is nice. Nice texture contrast as the meringue is crunchy and the cookie is a little chewy.

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Reviewer:

hertzen

Cooking Level: Intermediate

Reviewed: Dec. 16, 2011

these cookies are over the top delish! just the smell of the batter before baking sent me into cookie heaven! the only thing i can't figure out is where the star shape in the photo comes in? next time i need to double the recipe.

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Reviewer:

mamatif

Cooking Level: Expert

Reviewed: Apr. 1, 2011

So I made these for my cooking class when we did Germany and my teacher was in awe. He couldn't believe that their was no flower or baking soda or anything in them besides the few ingredients. Thanks so much for the amazing recipe!!

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Reviewer:

Kimmy Trindl

Home Town: Mission Viejo, California, USA

Reviewed: Mar. 14, 2011

I love these! I used vanilla extract instead of lemon zest, soooo good!

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Reviewer:

JennaOpal

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

Reviewed: Jan. 15, 2011

Very good and predictable recipe.

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Reviewer:

Lynn Chisholm

Reviewed: Jan. 9, 2011

In german these are called Nuss Stangel..these are also made with hazelnuts. My grandmother added the zest to the nut mixture instead of the meringe and a bit of lemon juice (no cinnamon) to the meringe for a more lemony taste. They are my favorite xmas cookies.

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Reviewer:

ChristineS

Reviewed: Dec. 8, 2010

I have made this recipe for years, before seeing this exact recipe. Everyone LOVES these cookies and asks me to make them year after year for Christmas. I do not do the meringue on top... My recipe calls to chill the batter overnight, then use as much confectioners sugar as necessary to roll out the sticky merigue batter and cut the star shapes... so the sugar mixes making a stiffer dough. It is very sticky and messy, you will think there is no way to roll out and cut shapes, add more confectioners sugar and work it in. Bake star shape exact same, you could top with the meringue before baking, I leave plain, they are very sweet. As I said EVERYONE LOVES them. The do crack easily though.

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Reviewer:

DebB

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Munster, Indiana, USA

Living In: Batavia, Ohio, USA

Reviewed: Sep. 12, 2010

I have always been terrified by meringue's and swore I would never even attempt them but I couldn't bring myself to throw away spare egg whites so I thought I'd give this a go and I was amazed at how easy it was and so yummy! I can't wait to make another batch, this is definitely going on my list of gluten free sweet treats.

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