Cinnamon Stars
20 people added this to their Recipe Box
This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 69 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 7 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| folate | 4 |
These crisp star-shaped cookies, or zimtsterne, are a tradition during the German festive season. Since the dough is sticky, it takes a little more effort than regular rolled cookies, but the results are well worth it.
Ingredients
- 2-1/2 cups hazelnuts or walnuts
- 3 egg whites
- 1 pinch salt
- 1 pinch cream of tartar
- 1-1/2 cups granulated sugar
- 2 tsp cinnamon
- 1/2 tsp vanilla
Preparation
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In food processor, pulse nuts 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 (25 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 nuts to form sticky dough; cover and refrigerate for at least 2 hours or for up to 6 hours.
Sprinkle work surface generously with some of the remaining sugar. Working with one-third of the dough at a time, place on work surface and sprinkle generously with some of the sugar. Dampen rolling pin with moist towel.
Roll out dough to scant 1/4-inch (5 mm) thickness, remoistening pin whenever lifted. Using 2-inch (5 cm) star-shaped cookie cutter, cut out shapes; with lifter, place on prepared pans.
With small palette knife or brush, gently spread 2 tsp (10 mL) of the reserved meringue topping over each cookie. Bake in centre of 300°F (150°C) oven until crisp, about 30 minutes. Transfer to racks and let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week.)
In food processor, pulse nuts 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 (25 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 nuts to form sticky dough; cover and refrigerate for at least 2 hours or for up to 6 hours.
Sprinkle work surface generously with some of the remaining sugar. Working with one-third of the dough at a time, place on work surface and sprinkle generously with some of the sugar. Dampen rolling pin with moist towel.
Roll out dough to scant 1/4-inch (5 mm) thickness, remoistening pin whenever lifted. Using 2-inch (5 cm) star-shaped cookie cutter, cut out shapes; with lifter, place on prepared pans.
With small palette knife or brush, gently spread 2 tsp (10 mL) of the reserved meringue topping over each cookie. Bake in centre of 300°F (150°C) oven until crisp, about 30 minutes. Transfer to racks and let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week.)
Source : Canadian Living Magazine: December 2003
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