Cookies "Schimtstern"

Schimtstern, like many Christmas dishes, is a symbolic dish. It, like the Italian Easter cake "Pandoro", which has a star silhouette in the cut, symbolizes the Star of Bethlehem. Such cookies can be made with a tail - after all, in fact, the Star of Bethlehem was a comet, you can also make a hole and hang it on the tree. This cinnamon-marzipan star is a traditional German Christmas cookie. The dough is quite simple, but baking requires attention - it is impossible for the "snow" on the biscuit to become ruddy.

Ingredients

• 300 g almonds
• 2 squirrels
• 100 g sugar
• 50 g wheat flour
• 2 tsp cinnamon (I put a pinch, because I don't really like cinnamon baked goods)
• 1 egg white
• 1 pinch of salt
• 200 g icing sugar
• 1-2 tbsp. l. milk

Directions

1. If you don't have ground almonds, it doesn't matter! In the evening, take regular unroasted almonds. Blanch it in boiling water for a few minutes, cool it and peel it. Blanched skin comes off like a stocking, very easy. Leave the peeled almonds to dry overnight - I put them in a sieve and on the battery.
2. Grind the almonds together with sugar - it is necessary to do this, because when grinding the almonds, oil is released, the mass instantly sticks together and makes the coffee grinder slip. Sugar absorbs the oil into itself.
3. Mix dry ingredients in a bowl, then add protein (no need to beat). It turns out almond dough - marzipan. Wrap it in plastic and put it in the refrigerator for an hour.
4. Prepare the icing. Beat the whites with a pinch of salt, gradually adding the powder. You should have a cake-like glaze - thick, with a creamy texture. If the icing is thick, then you can add a spoonful of milk.
5. Roll out the dough in a layer of about 7–8 mm between sheets of paper - it rolls out perfectly. Cut out stars with a cookie cutter. If you have a comet notch with a tail, this is generally ideal.
6. Put the workpiece on a baking sheet covered with paper or a rug, gently grease with a thick layer of glaze on top.
7. Put in the very bottom (!) Oven heated to 170 ° C. Bake for 10-12 minutes. Care must be taken to ensure that the meringue glaze does not turn brown!
8. Cool on a wire rack.