Hazelnut Almond Zimtsterne Recipes

GERMAN CINNAMON STARS (ZIMTSTERNE)

Steps:

• 1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.
• 2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.
• 3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.
• 4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.

ZIMTSTERNE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and chocolate. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Wrap dough in plastic wrap; refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Chill and reroll scraps if desired. , Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks.