The Zimtsterne cookie recipe hails from Germany. Light merignue cookies infused with nut and cinnamon flavors!
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
2-inch round star-shape cookie cutter
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.Tags: Zimtsterne Cookie