Working with Flourless Almond Dough

Flourless almond-based doughs like zimtsterne present unique handling challenges because they lack gluten structure and rely entirely on egg whites for binding. The mixture is naturally sticky and paste-like, making rolling and cutting difficult without proper technique. The secret is generous use of powdered sugar rather than flour for all rolling and dusting. Flour would make the dough tough and alter the delicate almond flavor, while powdered sugar adds sweetness, prevents sticking, and maintains the characteristic texture. Chilling is absolutely critical - refrigerate dough at least 2 hours or overnight before attempting to roll. Cold dough is firmer and more manageable. When ready to roll, dust your work surface heavily with powdered sugar, turn out the cold dough, and dust the top generously as well. Roll to consistent 1/4-inch thickness, dusting with more sugar as needed. If dough becomes too soft or sticky during rolling, refrigerate it again for 15-30 minutes. Use a cookie cutter dipped in powdered sugar between cuts to prevent sticking. Transfer cut shapes carefully with an offset spatula, as the soft dough can stretch or tear. These techniques ensure you can work with sticky almond dough successfully while maintaining the proper texture that makes zimtsterne special.