These nut meringues are also called erstesternen ("first stars"), a reference to the heavenly signs indicating the end of a fast day. They are traditionally served by German Jews at the meal following Yom Kippur.

　　

Ingredients

Makes about thirty-six 2-inch cookies

　　1 1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground

　　1 teaspoon ground cinnamon

　　3/4 teaspoon grated lemon zest

　　1/4 cup egg whites (about 2 large)

　　Pinch of salt

　　1 1/2 cups confectioners' sugar

　　About 1/2 cup additional confectioners' sugar for rolling

　　

Step 1

1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.

　　

Step 2

2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.

　　

Step 3

3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.

　　

Step 4

4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.

　　Reprinted with permission from The World of Jewish Desserts by Gil Marks. © 2000 Simon & Schuster