In addition to the monthly column in the magazine, the recipe for each month’s issue can be found on Globus’ website (in German only, I’m afraid). When reflecting on all the exciting things that are happening to me right now (more about that very soon!), partly or mainly thanks to running this blog, I sometimes have to pinch myself to remind me that it is all truly happening.
The food column is one of my favourite freelance jobs every month, if you would like to have a look at all the delicious recipes I create for Globus, have a look here.
With Christmas approaching, I assume you might want to be inspired with Christmas cookie ideas!? Well, here you go: Why not give these beautiful cinnamon stars a try? I bet I know one person who would love for you to give them a go – my mum! <3
Cheers to the festive season and to all the mums out there!
Love,
Lea Lou
My mum’s cinnamon stars
For one large batch to store.
3 egg whites
250 grams icing sugar
1 package (10 grams) vanilla sugar (or mix 10 grams sugar with some vanilla pulp or extract)
1 teaspoon cinnamon
500 grams ground almonds (skin on, preferably)
Method:
Preheat the oven to 150°C (fan). Line two baking trays with parchment paper.
Whisk the egg whites stiff, and add the icing sugar and vanilla sugar whilst beating. Set aside four tablespoons of the mixture to garnish the cinnamon stars later.
Add cinnamon and ground almonds to the batter and knead until the dough comes together to a soft ball.
Roll out the dough between two lines of clingfilm (I divide it into several portions and keep all portions except the one I roll out in the fridge).
Using a cookie cutter, cut out little stars and transfer them to the baking trays.
Spread the cookies with the remaining icing, using a thin brush.
Transfer the cinnamon stars to the oven, and bake for 15 minutes until golden brown. Transfer the stars to airtight containers while they’re still warm, and divide the single cookie layers with parchment paper.
The cookies can be kept up to three weeks. If they tend to become a little dry, add a slice of apple to the container.
