Zimtsterne
This recipe makes 48 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 7070 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 00 sat. fat |
| carb | 8 g8g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 3 mg3mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| folate | 44 folate |
- Preparation time: 20 minutes Chill: 2 hour
- Total time : 30 minutes
German for “cinnamon stars”, these chewy treats are baked with a meringue topping.
Ingredients
- 2-1/2 cups hazelnuts 2-1/2 cups hazelnuts
- 3 egg whites 3 egg whites
- 1 pinch salt 1 pinch salt
- 1 pinch cream of tartar 1 pinch cream of tartar
- 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
- 2 tsp cinnamon 2 tsp cinnamon
- 1/2 tsp vanilla 1/2 tsp vanilla
Preparation
In 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.
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
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