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Hazelnut-Almond Zimtsterne Recipe

These nutty, nicely spiced cutouts dusted with sugar are a German tradition. Serve them with cups of tea or coffee for dunking.

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Hazelnut-Almond Zimtsterne Recipe

Prep: 35 min. + chilling Bake: 10 min./batch + cooling

Yield: 78 Servings

35 10 45

Ingredients

1-1/2 cups unblanched almonds
3/4 cup hazelnuts
2 egg whites
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar

Directions

Toast almonds and hazelnuts; cool completely. Place nuts in a food processor; cover and process until finely ground.
In large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine the nut mixture, flour, cinnamon and nutmeg; fold into egg whites. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets.
Bake at 325° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Sprinkle with confectioners' sugar. Yield: about 6-1/2 dozen.

Nutritional Facts 1 each equals 36 calories, 2 g fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.

Originally published as Hazelnut-Almond Zimtsterne in Country Woman Christmas Annual 2012, p62