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Zimtsterne

 
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Sun Nov 30, 2008 5:25 pm    Post subject: Zimtsterne Reply with quote

Hi all,

I was reading an article on holiday cookies and was intrigued by zimtsterne, which was discribed as a flourless cinnamon cookie. All I can find are recipes with flour in them, are they wrong or is the journalist mistaken? Does anyone have a traditional recipe for zimtsterne?

Gracias!
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Rachel



Joined: 22 Oct 2006
Posts: 296
Location: Santa Barbara, CA

PostPosted: Sun Nov 30, 2008 7:23 pm    Post subject: Reply with quote

Erin, there's a recipe for them in the Rose Bakery cookbook - with not a speck of flour. I don't know how traditional the recipe is (the introduction just says they are 'inspired by the Austrian star biscuits you find at Christmas'), but it certainly looks good.
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Sun Nov 30, 2008 7:42 pm    Post subject: Reply with quote

Thanks Rachel, I will have to check that out.
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"It's hot ham water."
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foodwriter97426



Joined: 01 Dec 2008
Posts: 2

PostPosted: Mon Dec 01, 2008 8:15 pm    Post subject: Zimsterne Reply with quote

I used to make these - they are tricky. I don't have the recipe any longer, but it was just almond meal and egg whites, sugar and cinnamon, I believe. I just saw one online, it might have been on Epicurious or else FoodTV.

They are delicious! Good luck.
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Rachel



Joined: 22 Oct 2006
Posts: 296
Location: Santa Barbara, CA

PostPosted: Fri Dec 12, 2008 5:16 am    Post subject: Reply with quote

Erin, in case you haven't already seen it - David Lebovitz's latest post is about zimtsterne. He himself doesn't give a recipe, but several of his readers did in the comments section.
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Fri Dec 12, 2008 4:10 pm    Post subject: Reply with quote

Thanks Rachel, I did see it. Now I just need to decide which recipe to use! I hope mine look like his photo.
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"It's watery....and yet there's a smack of ham."

"It's hot ham water."
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