Meera Sodha shares a recipe for zimtsterne, traditional German almond biscuits that have been enjoyed at Christmas for over 500 years. The recipe, passed down from her friend Friede's grandmother Hadmuth, produces chewy, crisp, star-shaped biscuits flavoured with cinnamon and almonds.
To make the biscuits, whisk two large egg whites until stiff, then gradually whisk in 150g sieved icing sugar until glossy. Add 1½ teaspoons of ground cinnamon and whisk again. Fold in 325g ground almonds, then knead into a smooth ball. Wrap in greaseproof paper and refrigerate for two hours.
For the icing, whisk one large egg white until stiff, then gently whisk in 100g icing sugar until smooth. Refrigerate until needed. After chilling, roll out the dough between two sheets of greaseproof paper to a 30cm square, ¾cm thick. Cut out stars using a 6cm cutter, dipping the cutter in icing sugar to prevent sticking. Re-roll offcuts and cut more stars.
Place biscuits on lined trays, ice each with a small spoonful of icing, spreading evenly. Bake at 150C (130C fan) for 18 minutes until the icing turns pale gold and biscuits are soft-firm. Cool completely on trays. Store in a container; they keep for at least two weeks.
