Recipe(tried): Cinnamon Christmas Stars (Zimtsterne)

Popular german biscuits served only during Christmas time. They should be stored in the fridge.

eggy/m'sia
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Cinnamon Christmas Stars (Zimtsterne)
Make about 50

3 large egg whites
8 oz. Icing sugar
2 t. ground cinnamon
8 oz. Blanched (Unblanched OK) almonds, ground
2 T. mixed peel, very finely chopped
1 t. rum, brandy, whisky or orange juice (essence) + a few drops
some food coloring (optional)
1 t. grated lemon or orange rind
2 oz. Sifted plain (all-purpose) flour

Line baking trays with non-stick baking paper.
Whisk the egg whites in a clean bowl until very stiff.
Sift together the icing sugar and cinnamon then gradually whisk into the egg whites.
Reserve 2 T of the mixture for topping.
Stir the remaining ingredients into the rest of the egg white mixture and freeze for 30 minutes.
Roll out the dough carefully between two lightly floured plastic sheets.
As this dough remains sticky even after chilling, it is important not flour the plastic sheets.
(Note: Remember to flour the sheets lightly, as too much flour will harden the biscuits.)
remove the top sheet. Cut out shapes – stars, Christmas trees, etc. – and arrange on the prepared trays.
Add a few drops of rum, brandy, whisky or orange juice to the reserved egg white mixture. (**If other color desired, add the coloring now.) Brush the mixture onto the biscuits with a soft brush, or spoon it into a piping bag fitted with a plain medium nozzle and pip it over the surface of the biscuits, starting from the edges.
Bake for 20 minutes in a preheated 150C/300F oven. Cool on wire rack and store in an airtight container then in the fridge.