Recipe(tried): Zimtsterne (Cinnamon Stars)

ZIMTSTERNE (CINNAMON STARS)

3 egg whites, at room temperature
Pinch of salt
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 teaspoons ground cinnamon
2 1/4 cups ground, unblanched hazelnuts or almonds

l. Put the egg whites in a mixing bowl and, using an electric mixer, begin beating the whites at high speed. Add the salt and beat until the egg whites are foamy. Begin adding the sugar, about 2 to 3 tablespoons at a time, continuing to beat at high speed. When all the sugar has been added, continue to beat for 5 minutes or until the meringue forms stiff peaks and is glossy.

2. Remove 1/2 cup of this meringue and set aside. Add the vanilla and almond extracts. Sprinkle the cinnamon over the hazelnuts and stir to combine. Fold the hazelnuts into the egg white meringue, mixing well toward the end.

3. Transfer the dough to a sheet of plastic wrap and wrap well. Refrigerate about 2 hours.

4. Heat the oven to 300 degrees F. Lightly grease or spray baking sheets with non-stick vegetable spray. Lightly sprinkle powdered sugar over countertop or cutting board.

5. Remove the dough from the refrigerator and divide into thirds. Gently roll or pat the dough to 1/4 inch thick and cut out star shapes using a 2 1/2 inch star cookie cutter. Press the scraps together and pat to l/4 inch thick and continue cutting out cookies. Proceed until all the dough is used. Place on baking sheet.

6. Ice the cookies with reserved meringue. Bake 20-25 minutes or until the meringue is just beginning to brown lightly. Transfer the cookies to a wire rack.

Makes 2 1/2 dozen