Cinnamon Star Cookies
While these cookies might be relatively high in fat, much of it is good fat from the almonds, which can help lower cholesterol levels with their unsaturated fatty acids and are also good for the heart.
For these aromatic cinnamon stars, use as much real ceylon cinnamon as possible. Although it costs a little more than the usual cassia cinnamon, it has a much more intense flavor and is also largely free of harmful substances.
(Percentage of daily recommendation)
|Calorie||219 kcal||(10 %)|
|Protein||5 g||(5 %)|
|Fat||12 g||(10 %)|
|Carbohydrates||22 g||(15 %)|
|Sugar added||21 g||(84 %)|
|Roughage||3.5 g||(12 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||5.9 mg||(49 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||1.8 mg||(15 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||23 μg||(8 %)|
|Pantothenic acid||0.1 mg||(2 %)|
|Biotin||2.9 μg||(6 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||205 mg||(5 %)|
|Calcium||63 mg||(6 %)|
|Magnesium||51 mg||(17 %)|
|Iron||1.2 mg||(8 %)|
|Iodine||1 μg||(1 %)|
|Zinc||0.6 mg||(8 %)|
|Saturated fatty acids||1 g|
|Uric acid||9 mg|
Squeeze 2 teaspoons juice from lemon. Separating the eggs (reserve yolks for another use). In a bowl, beat egg whites and lemon juice until stiff with a hand mixer. Slowly add very fine sugar and beat until incorporated.
Set aside about 6 heaping tablespoons of meringue for the glaze.
Gently fold ground almonds, cinnamon and vanilla sugar into the remaining meringue. Refrigerate for 30 minutes.
Line 2 baking sheets with parchment paper. Dust work surface with powdered sugar.
Divide the cookie dough into 2 portions and roll out on sugar-dusted surface to approximately 1/4 inch thick.
Using a star-shaped cookie cutter, cut out dough, dipping the cookie cutter into powdered sugar between each cut.
Place dough stars onto the baking sheets.
Knead dough scraps together, roll out and cut out more stars. Lightly brush all stars with the reserved meringue.
Bake cookies in preheated oven at 300°F until edges are golden and meringue is set, 20-25 minutes, rotating sheets halfway through for even cooking. Turn off oven, open door slightly and leave cookies in for an additional 10 minutes. Let cookies cool on a cooling rack before serving.