Last month I bought a 1965 cookbook Wonderful, Wonderful Danish Cooking. I’m part Danish, so we often like look to Scandinavian cooking for inspiration. In the cookie section I stumbled upon kanelstjerner (cinnamon stars*). This almond cookie recipe is is naturally gluten-free, but the book called for a lot of sugar (2 cups!). For my version I cut the sugar in half, and I used coconut sugar instead of refined cane sugar. This makes the meringue on top a golden brown instead of white. You could use xylitol or maple sugar for lighter tops.
If I owned this house I would make the year-round decor even MORE Scandinavian, but whatcha gonna do We added a Swedish candle holder with sustainably-sourced palm oil candles, and my gingerbread cookie tree, which is inspired by kransekake (the ring tree cake).
I love how these cookies came out: a little lemony, soft in the middle and crunchy on the edges. I think they would be great for New Year’s too! And speaking of lemons, our tree is full of them!!!
Cinnamon Star Cookies
4 egg whites (about 1/2 cup)
1 cup coconut sugar
2.5 cups blanched almonds
1 cup almond flour
zest of two lemons
1 tablespoon cinnamon
1/2 tsp salt
Preheat oven to 300 degrees F.
Beat 4 egg whites until they form stiff peaks.
Gradually blend the coconut sugar, cinnamon, and lemon zest into the whipped eggs. Remove about a cup of the whipped eggs and set aside (to be used as cookie topping).
Add nuts to food processor fitted with an S blade and grind until the nuts are mostly small pieces (some variety in nut size is good).
Fold the roughly ground nuts and the nut flour into the egg batter.
Use a size 40 scoop to make regular-sized balls on the cookie sheet with parchment paper.
Flatten the balls with palm of hand. Add a dollup of whipped egg to the top of each cookie.
Bake for about 30 minutes
Note: Do not stack the baked cookies. The meringue will stick to the cookies on top. (speaking from experience )