When out on a frosty hike in December, there’s always the dilemma of choosing which yummy nibbles to pack. Well, I’m going to share a super delicious German Christmas biscuit recipe with you that will make for a gorgeous treat on a festive hike. And as far as I know, not many people in the UK even know about these biscuits, so you’ll be one of the few in the know!
German cinnamon star biscuits
- 2 egg whites
- 210 g sugar
- 270 g ground almonds
- 1/2 tsp ground cinnamon
- A pinch of ground cloves
- Grated peel of 1/2 a lemon
- Sugar for rolling out the dough
- Butter/oil to grease the baking trays
* Makes about 45 biscuits
- 1 egg white
- 100 g icing sugar
- A knife point of ground cinnamon
- Beat the egg whites for the biscuit dough with an electric whisk until quite fluffy and stiff. Add the sugar, ground almonds, cinnamon, cloves and lemon peel and work into the mix.
- Wrap the dough in kitchen foil and place in the fridge for a minimum of two hours.
- Now for the icing, beat the egg white to a stiff, fluffy texture. Slowly sift in the icing sugar and cinnamon, while continuing to beat the mixture. Turn the electric mixer onto its highest setting and beat until all the icing sugar has dissolved into the mixture.
- Preheat the oven to 200°C. Once the dough has been in the fridge for at least two hours, take it out and on a sugared surface, roll it out to a 8-10mm thickness. Using a star shaped cookie cutter, cut out your biscuits and place on a greased baking tray (greaseproof paper works too).
- Paint the icing onto the biscuits with a pastry brush and place in the oven for 10-12 minutes. Once done, allow to cool slightly, then carefully transfer them to a cooling rack.
- Pack the biscuits in an airtight container and store in a cool place. They should last about eight weeks.
Best enjoyed with a mug of hot Glühwein (mulled wine) — yum!