Zimstern

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 2 hours. (Make-ahead: Refrigerate for up to 6 hours.)

Sprinkle work surface with some of the remaining sugar. Working with one-third of the dough at a time, sprinkle with some of the sugar. Dampen rolling pin with moist towel. Roll out dough to scant 1/4-inch (5 mm) thickness, moistening pin whenever lifted. Using 2-inch (5 cm) star-shaped cookie cutter, cut out shapes; with lifter, place on parchment paper–lined rimless baking sheets.

With small palette knife or brush, spread 2 tsp (10 mL) of the reserved meringue topping over each cookie. Bake in centre of 300°F (150°C) oven for 30 minutes or until crisp. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)

Source : Canadian Living Magazine: December 2007