Cinnamon Star Cookies
Inspired by Zimtstern, a traditional German Christmas cookie, this chewy cookie is gluten-free and will make a deliciously unique addition to your holiday baking.
- Prep time: 30-90 min
- Makes: 50 cookies
- Cook time: 35 min
- Potassium*.50 mg
- Saturated Fat.0.3 g
- Fat.4 g
- Cholestérol.0 mg
- Carbohydrates.8 g
- Fibre.1 g
- Sugars.6 g
- Protein.2 g
- Sodium.25 mg
|1/2 cup / 125 ml||Ingredients Naturegg Simply Egg Whites, well shaken|
|3 cup / 750 ml||icing sugar, sifted|
|1 tsp / 5 ml||vanilla extract|
|1/4 tsp / 2 ml||almond extract (optional)|
|3 cup / 750 ml||ground unblanched almonds, almond meal or almond flour|
|1 cup / 250 ml||ground hazelnuts, hazelnut meal or additional ground almonds|
|2 tsp / 10 ml||ground cinnamon|
|1/2 tsp / 2 ml||salt|
Whip egg whites in a large bowl until soft peaks form; add in icing sugar in 2 additions, beating until mixture is fully incorporated. Beat in vanilla and almond extract (if using) just until combined.
Remove a generous 1/2 cup/125 mL portion of this mixture; cover and set aside at room temperature for the glaze. Fold almonds, hazelnuts, cinnamon and salt into remaining egg white mixture. Chill for 1 hour.
Roll dough out, 1/4-inch/5 mm thick, between sheets of parchment paper (or on a clean work surface dusted with icing sugar). Cut into stars using a 2-inch/5 cm cutter dusted with icing sugar. Transfer to parchment paper-lined baking sheet(s). Reroll scraps up to 2 times.
Preheat oven to 275°F (140°C).
Bake cookies for 20 minutes, rotating trays once. Remove trays; cool for 10 minutes.
Use a pastry brush to paint cookies with reserved egg white glaze, working to edges in an even, thin layer.
Return cookies to oven. Bake for an additional 5 minutes to dry out glaze. Transfer cookies to a rack and cool completely.
Chill cookie dough for 1 hour or more.
Store cookies in an airtight container for up to 5 days or freeze for up to 1 month.
Almond flour is typically made from blanched almonds and will provide a finer texture. You can use a food processor to grind unblanched almonds (and hazelnuts); the addition of the skins adds both flavour and texture to these cookies. Every 1 cup/250 ml whole unblanched almonds equals about 1 1/4 cup/300 ml ground almonds.
If the dough is too sticky, re-chill between batches of scraps and frequently dust cutter with icing sugar if needed.
If glaze seems a bit runny after sitting, whisk in 1 to 2 extra teaspoons of icing sugar.
These cookies are gluten-free.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.Learn More