As a show stopper for this week of marvelous christmas cookies, I present to you: German Zimtsterne! Traditionally these cinnamon stars six-pointed, but nothing is traditional in progressive Denmark, maybe excluding the Klejner 😉 Apart from their taste, the best thing about these cookies is definitely their smoothness, that comes from the luscious hazelnuts.
Here you go, the last cookie recipe for this week 🙂
3 egg whites
250 g powder sugar
10 g vanilla sugar
1 tsp cinnamon
ca. 400 g ground hazelnuts
Whisk egg white until it is very stiff. Sift in the powder sugar bit by bit and fold it in gently. Take 2 tbsp of the beaten egg white away for the decoration of the stars. Preheat the oven to 130°C. Carefully whisk under vanilla sugar, cinnamon and half of the hazelnuts. Fold in more hazelnuts until the dough does not stick to your hands anymore.
Sprinkle the countertop with powder sugar and roll the dough until it is roughly 1 cm high. Cut out the stars with a star-formed cookie cutter. Transfer to a baking sheet and brush the stars with the beaten egg white that was set aside before. Bake the cinnamon stars for about 25 minutes.
Tip: You may also use ground almonds instead of hazelnuts. When you take the biscuits out of the oven, they should still be slightly soft underneath. Transfer them together with the baking paper to a cooling rack and let them cool down. The biscuits will stay moist for around 2 weeks if you keep them in a cookie jar.