{"id":32358,"date":"2016-10-05T14:34:10","date_gmt":"2016-10-05T20:34:10","guid":{"rendered":"https:\/\/www.crescentcityjewishnews.com\/?p=32358"},"modified":"2016-10-05T14:37:06","modified_gmt":"2016-10-05T20:37:06","slug":"zimtsterne-star-cookies-for-yom-kippur-break-fast","status":"publish","type":"post","link":"https:\/\/www.crescentcityjewishnews.com\/blog\/zimtsterne-star-cookies-for-yom-kippur-break-fast\/","title":{"rendered":"Zimtsterne: Star Cookies for Yom Kippur Break-Fast"},"content":{"rendered":"
By RONNIE FEIN<\/div>\n
\n

(The Nosher<\/em> via JTA) \u2014 When people deny themselves food for an extended period of time, they\u2019re usually ravenously hungry and find themselves thinking about consuming huge amounts. But it\u2019s not a good idea to pack it in too quickly; it\u2019s too hard on your digestive system.<\/p>\n

So when\u00a0Yom Kippur<\/a>\u00a0comes to a close, I make it easier for my family and friends and follow the ages-old wisdom of transitioning from the fast to the main meal by offering my guests a light nibble as they come into my home after synagogue. I serve sliced apples and honey, hummus and pita wedges. For those who prefer something sweet, I have zimtsterne\u00a0cookies.<\/p>\n

The word “zimtsterne” translates as \u201ccinnamon stars.\u201d These star-shaped cutouts are actually a German Christmas specialty. But for observant Jews, the cookies are also traditional for Yom Kippur, when they are known as “erste sternen,” or \u201cfirst stars,\u201d because they are a reminder that before you can break the fast, you must be able to see the first evening stars that appear in the sky after sundown.<\/p>\n

There are endless variations. I make one version with flour and honey, more like a traditional gingerbread cookie. But the more popular recipes are basically warmly spiced nut-meringues with meringue frosting. They are compellingly crispy at first bite, then ever-so-slightly chewy; the cinnamon-clove fragrance is spellbinding. And here\u2019s the bonus \u2013 they are gluten free.<\/p>\n

You can make these cookies as much as a week ahead. Keep them tightly sealed so they\u2019ll stay crispy. If you haven\u2019t ever tasted\u00a0zimtsterne, consider adding them to your holiday menu. They also make a delightful gift to bring if you\u2019re invited to a break-fast.<\/p>\n

\n

Ingredients<\/h2>\n

2 1\/2 cups finely ground almonds, approximately (or almond meal, see below)
\n1 teaspoon ground cinnamon
\n1\/8 teaspoon ground cloves
\n1\/2 teaspoon salt
\n1 teaspoon grated fresh lemon peel
\n2 large egg whites
\n1 teaspoon lemon juice
\n1 1\/2 cups confectioners\u2019 sugar
\ngranulated sugar<\/p>\n<\/div>\n

\n

Directions<\/h2>\n

Preheat the oven to 300 F. Line a cookie sheet with parchment paper.<\/p>\n

Place the almonds, cinnamon, cloves, salt and lemon peel in a bowl, whisk to blend the ingredients and set aside.<\/p>\n

Beat the egg whites in an electric mixer starting at low, then increase the speed to medium-high for 1-2 minutes, or until bubbly. Pour in the lemon juice and beat at medium-high for another 2 minutes or until soft peaks form. Gradually add the confectioners\u2019 sugar and beat at high speed for 4-5 minutes or until stiff and glossy.<\/p>\n

Remove about 1\/3 of this mixture to a bowl and set aside.<\/p>\n

Add the almond mixture to the remaining 2\/3 of the mixture and stir to blend the ingredients thoroughly. Wrap the dough and refrigerate for at least 1 hour.<\/p>\n

Remove the dough.\u00a0If it is still soft and sticky, work in some additional ground almonds. Sprinkle a pastry board with some granulated sugar. Place the dough on the board and top the dough with some parchment paper or waxed paper. Roll or press the almond dough to a 1\/4-inch thickness.<\/p>\n

Cut the dough with star-shape cookie cutters. Place the cookies on the parchment-lined cookie sheet. Spread the remaining 1\/3 egg white mixture on top of the dough. (You can use a small spoon or a pastry brush.) Bake for about 12-15 minutes.<\/p>\n

Note:<\/i><\/b> if you use pre-packaged almond \u201cmeal,\u201d start with 2 cups; add more as needed to create dough that isn\u2019t overly sticky.<\/p>\n

Makes about 15 large cookies.<\/p>\n<\/div>\n

(Ronnie Fein is a freelance food and lifestyle writer and author of four cookbooks.)
\n<\/i><\/i><\/p>\n

The\u00a0Nosher\u00a0food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at\u00a0www.TheNosher.com<\/a>.<\/i><\/p>\n<\/div>\n

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