Vanillekipferl - Crescent-shaped cookies / Zimtsterne - Cinnamon stars


Vanillekipferl - Crescent-shaped cookies

Ingredients :

2/3 cup butter
1 egg
1 1/2 cups flour
1/2 cup powdered sugar plus 1/3 cup for dusting
3 Tbsp. vanilla sugar
1/2 cup ground hazelnuts, walnuts, or almonds


Preparation :

1. Sift the flour into a large bowl. Cut the cold butter into the flour. Add the 1/2 cup of powdered sugar, ground nuts, and egg. Dampen hands with cold water and knead mixture into a dough. Chill for 1/2 hour.

2. Roll chunks of the chilled dough between your palms to form 1/2-inch thick ropes. Cut and form crescents and place on baking sheet. Bake at 325° F for 10 to 15 minutes or until the tops are lightly golden brown. Roll the crescents in powdered sugar while still hot.

3. Mix the 1/3 cup of powdered sugar together with the vanilla sugar. Roll the crescents in this mixture while they are still hot.




Zimtsterne - Cinnamon stars

Ingredients :

1 teaspoon ground cinnamon
1/4 cup egg whites (about 2 large)
3/4 teaspoon grated lemon zest
1 1/2 cups confectioners' sugar

About 1/2 cup additional confectioners' sugar for rolling

1 1/2 cups hazelnuts or blanched almonds, finely ground
Pinch of salt

Preparation :


1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.

2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.

3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.

4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.