Zimsterne (German Cinnamon Stars) – Mastering the Art of Baking
- Butter: Use unsalted softened butter, allowing it to sit out for 1-2 hours prior to mixing.
- Sugar: Granulated or caster sugar works best for this recipe.
- Cinnamon: Ground cinnamon is indispensable; do not substitute with other spices.
- Egg: This recipe calls for one whole large egg and one egg white from a medium-sized egg.
- Hazelnut Meal: Store-bought hazelnut meal can be utilized, or you may grind your hazelnuts using a food processor. Choose toasted whole nuts for enhanced flavor and color, taking care not to grind too long to avoid creating nut butter.
- Almond Meal: A coarse almond meal or blanched almond flour will work well. When measuring, spoon the flour out gently to maintain measurement accuracy.
- Flour: All-purpose flour is required for a robust dough.
- Icing Sugar: Prepare your own using a coffee grinder, or purchase it pre-made as powdered or confectioner’s sugar.
- Lemon Juice: A few drops will help stabilize the royal icing.
- Prepare the Cookie Dough: In the bowl of a stand mixer, combine softened butter with granulated sugar and ground cinnamon. Mix until well combined.
- Incorporate the egg, hazelnut meal, and almond meal, mixing until fully combined. Gradually fold in sifted all-purpose flour to form a cohesive dough.
- Transfer the dough to a work surface and form it into a ball.
- Lightly dust a sheet of parchment paper with icing sugar. Place the dough ball onto the paper and cover it with another sheet.
- Using a rolling pin, flatten the dough to a thickness of approximately 0.4 inches (1 cm). Refrigerate the rolled-out dough for 1 hour.
- Create the White Royal Icing: In a clean bowl, combine egg white, icing sugar, and a few drops of lemon juice. Use an electric mixer to whip until stiff peaks form.
- After chilling, spread a thin layer of royal icing over the dough using a bent spatula.
- Chill the dough again for 30 minutes in the fridge or 15 minutes in the freezer.
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Using a star-shaped cookie cutter, cut out cookie shapes from the dough. For easier removal, dip your cutter in hot water and dry it in between cutouts.
- Transfer the cut cookies to the prepared baking sheets.
- Bake the cookies for 12 to 15 minutes in the middle of the preheated oven, ensuring the royal icing doesn’t brown.
- Allow the cookies to cool on a wire rack before serving.
