German for “cinnamon stars”, these chewy treats are baked with a meringue topping.
- Portion size 48 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 2 1/2 cups hazelnuts
- 3 egg whites
- 1 pinch salt
- 1 pinch cream of tartar
- 1 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon vanilla
MethodIn food processor, pulse hazelnuts until coarsely ground; transfer to large bowl.
In separate bowl, beat egg whites until frothy; beat in salt and cream of tartar. Beat in 1 cup (250 mL) of the sugar, 2 tbsp (30 mL) at a time, until stiff glossy peaks form, about
5 minutes. Beat in cinnamon and vanilla.
Remove 1/2 cup (125 mL) of the meringue; cover and refrigerate for topping. Stir remaining meringue into ground hazelnuts to form sticky dough; cover and refrigerate for 2 hours.
Sprinkle work surface with some of the remaining sugar. Working with a third of the dough at a time, sprinkle with some of the remaining sugar. Dampen rolling pin with moist towel. Roll out dough to 1/4-inch (5 mm) thickness, moistening rolling pin whenever lifted. Using 2-inch (5 cm) star-shaped cookie cutter, cut out shapes; with lifter, place on parchment paper–lined baking sheets.
With small palette knife or brush, spread 1/2 tsp (2 mL) of the reserved meringue topping over each cookie. Bake in 300°F (150°C) oven until crisp, about 30 minutes. Transfer to racks; let cool.
Nutritional facts Per cookie: about
- Sodium 3 mg
- Protein 1 g
- Calories 70.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 8 g
- Iron 3.0
- Folate 4.0
- Calcium 1.0