Zimtsterne
Delicious holiday zimtsterne (German cinnamon stars) are the perfect treat to have on hand, and naturally gluten-free.
Delightful cinnamon cookies made from nuts and sweet meringue that are iced before baking. Zimtsterne, or "cinnamon stars" in German, are another classic holiday cookie that are great to share as gifts.
Normally, these cookies are made using almonds alone, but I enjoy the flavour of the mixed nuts. The use of the softer pecans makes these cookies a bit more tender, so it's important to make sure they are fully cooled before trying to handle them.
Because this cookie uses a nut meringue dough, they are naturally gluten-free. Also, suitable for ovo-lacto vegetarians.
Ingredients
(Makes 36 servings)
1 cup raw almonds
1/2 cup raw pecans
1, 1/2 cups baking monk fruit sweetener, divided (or confectioners' sugar)
1, 1/2 teaspoons ground cinnamon
zest of 1/2 a lemon, finely grated
2 large egg whites
generous pinch sea salt
1 teaspoon water
Directions
Using a food processor, add the nuts along with 1/2 cup sweetener and pulse until finely ground but do not process into nut butter. Add the ground cinnamon and lemon zest then pulse a couple more times just to combine.
Using a stand mixer fitted with a whisk attachment, add the egg whites and salt. Whip on medium-high speed until stiff peaks form. Reduce speed to low and add in the remaining cup sweetener a bit at a time. Once it is all incorporated, increase speed to medium and continue to whisk until the egg whites turn glossy (about 15 minutes). Scoop out about 1/3 cup and transfer it to a small bowl and set aside. Transfer the remaining meringue to the food processor and pulse until a dough forms.
Lightly dust a sheet of parchment paper with powdered sweetener then transfer the dough onto the sheet. Form the dough into a disk, wrap it in the parchment paper, and refrigerate for 30 to 40 minutes until thoroughly chilled.
Preheat oven to 300°F / 150°C and move the oven racks so they are placed in the middle and upper positions. Prepare sheet pans by lining them with parchment paper, or silicone liner. Set aside.
Take the dough from the refrigerator and unwrap. Lightly dust a second sheet of parchment paper with powdered sweetener and place over top. Roll out the dough between the sheets of parchment paper until it is 1/4-inch thick. Carefully remove the top sheet of parchment paper and, using a 1, 1/2-inch star-shaped cookie cutter, cut the cookies. Frequently dip the cutting edge of the cookie cutter into powdered sweetener to prevent sticking. Transfer stars to the sheet pans and reroll the dough scraps to cut more cookies.
Taking the reserved meringue, stir in the water then, using a pastry brush, brush the tops of the cookies well with the mixture. Bake for 12 minutes, rotating the sheet pans after 6 minutes. Cookies are done when they are firm but not hard. Remove from oven and let cool completely on the sheet pans.
Store in an airtight container on the countertop for up to a week. Share and enjoy.
Nutritional Information Per Serving:
total calories = 32 | total fat = 2.84g | saturated fat = 0.17g | cholesterol = 0mg | sodium = 11.25mg | net carbohydrates = 8.29g | dietary fibre = 0.62g | sugars = 0.18g | protein = 1.03g
