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Title: Zimtsterne
Categories: Cookie Christmas
Yield: 24 Servings
| 2 | Egg whites | |
| 1 | c | Superfine granulated sugar |
| 1 1/2 | c | Toasted almonds, ground |
| 3/4 | c | Toasted hazelnuts, ground |
| 2 | tb | All-purpose flour |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| Confectioner's sugar | ||
| ICING | ||
| 1 | Egg white | |
| 1 1/2 | c | Confectioner's sugar |
| 1 | ts | Water |
In small mixer bowl, beat 2 egg whites until soft peaks form (tips curl over). Gradually beat in the 1 cup of superfine sugar, beating until stiff peaks form (tips stand straight up). Stir together nuts, flour, and spices; fold in beaten egg whites. Let mixture rest 30 minutes or longer so nuts can absorb mixture. Roll out to 1/4-inch thickness on surface lightly sprinkled with powdered sugar. Cut with star-shapped cookie cutter(*). Place on greased baking sheet. Bake in 325øF oven for 10 - 15 minutes. Cool on rack. (*) Dough scraps may be rerolled to 1/2-inch thickness and cut with scalloped cutter. Bake in 325øF oven for 20 minutes. Store in covered container.
ICING: Beat 1 egg white slightly. Gradually stir in the remaining 1 1/2 c confectioner's sugar. Add water till icing is of spreading consistency.
Better Homes and Gardens December 1977
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