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Cinnamon Stars: Zimtsterne (Germany) (Food Network Kitchens) Recipe

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Cinnamon Stars: Zimtsterne (Germany) (Food Network Kitchens)
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Ingredients
5
Count
Nutrition
2320
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Sift the confectioners' sugar.
  2. Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
  4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  5. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  6. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  7. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  8. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
  9. Busy baker's tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.
  10. *Cook's Note: the amount of confectioners' sugar is correct in this recipe. The voice over on the video is incorrect. Use 1/2 cup with the almonds and 1 3/4 cups with the egg whites.
  11. Copyright 2007 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2319.71 Kcal (9712 kJ)
Calories from fat 1014.37 Kcal
% Daily Value*
Total Fat 112.71g 173%
Sodium 125.39mg 5%
Potassium 1494.21mg 32%
Total Carbs 308.39g 103%
Sugars 272.01g 1088%
Dietary Fiber 22.12g 88%
Protein 50.16g 100%
Vitamin C 0.1mg 0%
Iron 6.5mg 36%
Calcium 521.5mg 52%
Amount Per 100 g
Calories 433.71 Kcal (1816 kJ)
Calories from fat 189.65 Kcal
% Daily Value*
Total Fat 21.07g 173%
Sodium 23.44mg 5%
Potassium 279.37mg 32%
Total Carbs 57.66g 103%
Sugars 50.86g 1088%
Dietary Fiber 4.14g 88%
Protein 9.38g 100%
Iron 1.2mg 36%
Calcium 97.5mg 52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 55
    Points
  • 65
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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