Zimtsterne Springerle Cookies
3 cups blanched almond flour
1 cup powdered sugar, plus ¼ cup for rolling out the dough
1 heaping Tablespoon cinnamon
Pinch of salt
1 Tablespoon honey
1 large egg white
Preheat oven to 300 degrees F.
Using a stand mixer with a paddle attachment, combine the almond flour, 1 cup of powdered sugar, cinnamon and salt.
After ingredients have been combined well, add the honey and egg white. Continue to mix until the ingredients come together to form a smooth dough.
Dust your work surface with powdered sugar. Dump the dough out and knead by hand a few times.
Using a rolling pin, roll the dough out so it is approximately 1/3 inch thick.
Using a star cookie cutter (approximately 1-2 inches in diameter), cut out the stars and arrange them on a parchment lined baking sheet.
Bake for 10-12 minutes, rotating half way through the baking time.
Remove from oven when cookies are just beginning to brown around the edges. Cool.
Top with marshmallow fondant impressions using springerle star cutters.
To adhere the fondant impression to the cookie, dip your index finger in water and wet the back of the fondant. Apply fondant to the cookie. You can also use corn syrup as an adhesive.
This recipe made approximately 37 small stars.
The cookies can be stored in an air-tight container at room temperature for a couple of weeks.
© Copyright 2018, Lee Shepherd. All rights reserved.