Seasonal Kitchen

Hazelnut Cookies with Cinnamon

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Hazelnut Cookies with Cinnamon
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Health Score:
6,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h. 15 min.
Ready in

Ingredients

for
35
For the dough
2 egg whites
1 teaspoon lemon juice
7 ounces powdered sugar
1 Vanilla bean (seeded)
1 tablespoon Ground cinnamon
½ teaspoon Baking powder
14 ounces ground Hazelnuts
Pastry flour (for work surface)
For the topping
1 egg white
1 teaspoon lemon juice
6 ounces powdered sugar

Preparation steps

1.

For the dough, place the powdered sugar in a bowl. Beat egg whites with the lemon juice until stiff. Gradually add the powdered sugar and beat until shiny and stiff. Then stir in vanilla, cinnamon, baking powder and 10 1/2 ounces nuts. Mix with hands into a smooth dough that no longer sticks to your hands.

2.

Scatter remaining nuts over lightly floured work surface. Roll out the dough approximately 1/4-inch thick over the nuts. With floured cookie cutters, cut out as desired into star and letter shapes. Place on a baking sheet lined with parchment paper .

3.

For the topping, beat egg whites with lemon juice until stiff. Sprinkle in powdered sugar and stir into a thick icing. Spread over the cut-out cookies and allow to dry overnight.

4.

Preheat the oven to 120°C / 250°F convection (or 275˚F non-convection)

5.

Bake about 15 minutes. Do not overbake, as the icing should remain white.

6.

Remove from oven and let cool on the sheet before serving.