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Zimtsterne w/ Cinnamon Glaze - Harvest Moon B&B Recipe

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This recipe for Zimtsterne w/ Cinnamon Glaze - Harvest Moon B&B is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookie:
2 egg whites (reserve the yolk)
1½ c. almonds, toasted and ground
¾ c. hazelnuts or pecans, toasted and ground
2 T. all purpose flour
1¼ tsp. ground cinnamon
¼ tsp. ground cardamom
¼ tsp. ground nutmeg
1 c. sugar

Glaze:
1 c. powdered sugar
1 tsp. cinnamon
1 T. lemon juice
1 T. hot water
Directions:
Directions:
In a large mixing bowl, let egg whites come to room temperature, about 30 minutes. In another bowl, mix ground nuts, flour, and spices. Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is incorporated. Fold nut mixture in to egg whites. Cover and let stand 30 minutes in refrigerator to let nuts absorb moisture. Preheat oven to 325°F. Sprinkle fine granulated sugar on work surface. Roll out dough to 1/4-inch thickness. Cut dough using a star-shaped cutter dipped in powdered sugar. Lightly brush with reserved egg yolk. Place cookies, about 1 inch apart, on nonstick or greased cookie sheet. Bake for 10 minutes or until lightly browned and crisp. Transfer to wire rack to cool. For Glaze, mix ingredients until a thick paste forms and apply to stars with a brush or dip into mixture. Dip cooled cookies in rum glaze. For an interesting twist, color the glaze and decorate with silver or gold holiday baking pearls. Store in an airtight container.

 

 

 

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