Zimtsterne Cookie Recipe

Zimtsterne (German Cinnamon Stars) The Daring …

WEBNov 9, 2023 · Press/roll it to a thickness of about a 1/3 inch. Use a 3-inch star-shaped cookie cutter and cut stars out of the dough. Knead the …

1. Preheat the oven to 250 degrees F (do not turn on the fan, it can cause the egg white topping to brown before the cookies are done). Place the rack on the bottom rung of the oven.
2. Beat the egg whites in a medium-sized bowl until soft peaks form (be careful not to over-beat the egg whites or the frosting/glaze won't turn out right). Sift the powdered sugar and stir it into the egg whites until combined. Reserve 2 generous, heaping tablespoons of the egg white mixture for the glaze.
3. Add the nuts, cinnamon, vanilla sugar and salt and beat until the dough comes together in a fairly stiff but pliable mass. If it's too soft to work with add a few more ground nuts and powdered sugar. (If the dough is too sticky, add a little more nut flour.)
4. Press/roll the dough onto a non-stick surface sprinkled with powdered sugar to a thickness of about 1/3 inch. Use a 3-inch star cookie cutter to cut out the cookies and transfer them to a lined or non-stick cookie sheet. Form the scraps of dough into a ball, roll it out again and cut cookies out of the remaining dough.Use a toothpick or small brush to brush on a thin layer of the reserved egg white mixture all the way to the edges of the cookies. (*SEE NOTE)Place the sheet on the bottom rack of the oven. Bake the Zimtsterne for about 30 minutes or until set. Then open the oven door just a crack and let the cookies sit for another 10-15 minutes to further dry out. Then transfer them to a wire rack to cool completely. The cookies can be stored in a dry, airtight container in a cool place for at least 2 weeks.

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Zimtsterne (German Cinnamon Star Cookies) Plated …

WEBDec 10, 2019 · In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks form. Add powdered …

1. Preheat oven to 280 degrees F (140 degrees C) and line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff. Add powdered sugar and mix until combined and smooth. Set aside 1/3 cup of the meringue for glazing the cookies.
3. Switch to the paddle attachment and add vanilla extract, cinnamon, and 3/4 of the ground nuts. Beat until combined, then add as much of the remaining ground nuts so that the dough hardly sticks anymore.
4. Dust work surface generously with powdered sugar and roll out dough to 0.4 inches (1 cm) thickness. Dust top with powdered sugar if needed. Cut out stars, dip the cookie cutter in powdered sugar in between.

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