Yield: 2 Servings
|3¼ cup||Very finely ground hazelnuts or almonds|
|1¼ cup||Superfine sugar|
|7 tablespoons||Confectioners' sugar|
|1½ teaspoon||Ground cinnamon|
|3||Egg whites, unbeaten|
|Royal Icing, see recipe|
An unusual nutty-cinnamon flavored cookie that has its own baked-on frosting.
Preheat oven to 350~.
Combine hazelnuts, superfine sugar, confectioners' sugar and cinnamon in a large bowl; beat in egg whites, blending well to make a stiff dough; wrap in wax paper; chill serveral hours or overnight. (Mixture will be sticky.)
Roll dough between sheets of wax paper to a ½-inch thickness.
Remove top sheet of wax paper. With a 2-½ inch star cookie cutter, cut out as many stars as you can. Carefully remove cookies from bottom sheet of wax paper. Place cookies on greased cookie sheets.
Reroll scraps of dough and cut out as many stars as you can. Let stand 3 hours to dry.
Prepare Royal Icing. Spread tops of star cookies with Royal Icing using a metal spatula; let stand 15 more minutes or until icing is ry tothe touch.
Bake in a 350~ oven for 20 minutes or until icing is a light brown.
Remove cookies from oven; let stand on cookie sheet 1 minute; remove with wide spatula to wire racks; cool.
~=> Royal Icing: Beat 1 egg white and a pinch of cream of tartar until foamy in a small bowl. Slowly beat in 1-½ cups sifted confectioners' sugar until icing stands in firm peaks.
Makes 2 dozen cookies.