Zimtsterne Cookie Recipe

The Zimtsterne cookie recipe hails from Germany. Light merignue cookies infused with nut and cinnamon flavors!

Ingredients
2 large egg whites
1 1/2 cups almonds, toasted and ground
3/4 cup hazelnuts, toasted and ground
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
Powdered sugar, for sprinkling

Hardware
Whisk
Large bowl
Medium bowl
Cookie sheets
Rolling pin
2-inch round star-shape cookie cutter
Mixer

Step 1: In a large bowl, allow egg whites to stand at room temperature for 30 minutes.
Step 2: Meanwhile, lightly grease cookie sheets; set aside.
Step 3: In a medium bowl, whisk together almonds, hazelnuts, flour, cinnamon, and nutmeg; set aside.
Step 4: Beat egg whites with an electric mixer on medium speed until soft peaks form.
Step 5: Gradually add granulated sugar 1 tablespoon at a time, beating on high speed until stiff peaks form.
Step 6: Fold nut mixture into beaten egg whites. Cover and let stand for 30 minutes.
Step 7: Preheat oven to 325 degrees F.
Step 8: Sprinkle some powdered sugar on working surface and rolling pin. Roll out dough to 1/4 inch thickness.
Step 9: Using a floured 2-inch star-shaped cookie cutter, cut out dough and place 1 inch part on prepared cookie sheets.
Step 10: Bake for 10 minutes or until lightly browned and crisp. Immediately transfer cookies to cooling surface. Sprinkle with additional powdered sugar if desired.

Makes 32 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more wedding and ethnic cookie recipes look here.

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