Zimtsterne (German Cinnamon Star Cookies)

These five-ingredient cookies, popular in Germany around Christmas, have a soft, chewy texture and crunchy meringue topping. The cookies are made with naturally gluten-free almond flour, and the same whipped egg white mixture that is stirred into the dough is also brushed on top of the stars. Bake the cookies in the lower third of the oven at a low temperature so that the snow-white meringue topping slowly dries and crisps without browning.

Notes from the Food & Wine Test Kitchen

Be careful not to overbeat the meringue. It should not be stiff enough to hold its shape or any type of peak — when you lift the whisk, the mixture should flow off the whisk and fall back into the bowl easily, but not be runny. The consistency should be similar to the royal icing you would use for outlining cookies, not for flooding.

Frosting the tops with the meringue can feel rather tedious, but take your time to make it neat — the meringue doesn’t spread or change at all in the oven — if it looks lumpy or uneven before baking, it will remain that way after baking.

Make ahead

Cookies can be stored in an airtight container at room temperature for up to one week.