These are a particularly famous Christmas cookie made from mostly marzipan. They were my personal favourite of all the cookies we made in this course, which was surprising since I don’t generally love marzipan. Apparently quality marzipan makes a difference!
- 250 g marzipan
- 40 g almond powder
- 10 g cake flour
- 5 g cinnamon
- 1 egg white
- 200 g icing sugar
- Knead the marzipan, almond powder, flour, and cinnamon together
- Roll the dough out (~1 cm thick)
- Refrigerate for at least a few hours
- Add the egg white to the icing sugar to create a royal icing and spread it over the dough (want spreadable but not too runny consistency)
- Moisten the cutter and cut stars out (using the special Zimtstern cutter). You can also cut out moons using a simple circle shaped cutter.
- Re-roll the leftover dough (including the icing) and repeat
- Bake at 280 – 300 F until the edges and icing are slightly dry, but you do not want any colour on the royal icing
- The quality of the marzipan is extremely important, so make sure to get marzipan with only two ingredients: almonds, and sugar. The more almond the better!
- To make the traditional stars you will need a special Zimtstern cutter that allows the stars to be removed without messing up the icing. This can be hard to find. An alternative is to make half moons using a circle cutter.