Cinnamon Star Cookies with Nutella® hazelnut spread recipe

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Ingredients

2 egg whites
1 ⅓ cups confectioners' sugar, divided
2 ⅔ cups ground hazelnuts
1 ½ teaspoons ground cinnamon
½ cup Nutella® hazelnut spread
1 teaspoon lemon juice

Nutrition Info

114.5 calories
carbohydrate: 12 g
cholesterol: : -
fat: 7 g
fiber: 1.1 g
protein: 1.9 g
saturatedFat: 1 g
servingSize: -
sodium: 7.2 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 250 degrees F, position rack in center of oven.

  2. Using a mixer, beat together the egg whites and 1 1/4 cups confectioners' sugar for 4 to 5 minutes or until soft peaks form.

  3. Reserve 2 tablespoon into a small bowl for the icing used later - combine only this portion with 1 teaspoon of lemon juice. Gently mix hazelnuts and cinnamon into remaining egg white mixture until combined.

  4. On work surface, roll out dough between 2 sheets of parchment paper to 1/8 inch thickness. Using a 2-inch star cookie cutter, cut out 48 cookies, re-rolling scraps once.

  5. Arrange cookies on 2 parchment paper-lined baking sheets. Using 1/2 inch round cookie cutter, cut out rounds in the center of half of the cookies (these will be tops of sandwich cookies).

  6. Spread \"icing\"-like mixture on the top of the cookie (with the cut out) using a teaspoon.

  7. Bake, in 2 batches, for about 10 minutes or until cookies are set. Let cool completely. Spoon Nutella® hazelnut spread into piping bag fitted with small round tip. Pipe 1 teaspoon Nutella® hazelnut spread onto half of the cookies (without round cut outs).

  8. Dust remaining cookies with remaining confectioners' sugar, place over Nutella® hazelnut spread on bottom halves of cookies.

Recipe Yield

24 cookies

Recipe Note

Star-shaped cookies, winter holidays and friends--that's the perfect recipe for Christmas, with a nutty, zesty bite. Let's spend some time baking this traditional German delight with your kids, and you will discover how sweet the holidays can be!

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