Hazelnut-Almond Zimtsterne Recipe

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Hazelnut-Almond Zimtsterne Recipe

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These nutty, nicely spiced cutouts dusted with sugar are a German tradition. Serve them with cups of tea or coffee for dunking.
MAKES:
78 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch + cooling
MAKES:
78 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch + cooling

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

Nutritional Facts

1 each: 36 calories, 2g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 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
  1. Toast almonds and hazelnuts; cool completely. Place nuts in a food processor; cover and process until finely ground.
  2. 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.
  3. 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.
  4. 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.
Originally published as Hazelnut-Almond Zimtsterne in Country Woman Christmas Annual 2012, p62

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