Zimtsterne Recipes

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ZIMTSTERNE



Zimtsterne image

During December, homes and bakeries in Switzerland are filled with the aroma of classic cookies like these "Zimtsterne." -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 5 dozen.

Number Of Ingredients 6

1 cup butter, softened
2 cups sugar
2 large eggs
3 ounces semisweet chocolate, melted and cooled
2-3/4 cups all-purpose flour
1/3 cup ground cinnamon

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and chocolate. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Wrap dough in plastic wrap; refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Chill and reroll scraps if desired. , Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks.

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 24mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

CINNAMON STARS: ZIMTSTERNE (GERMANY)



Cinnamon Stars: Zimtsterne (Germany) image

These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time, they'll get chewier as time passes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 2 dozen stars

Number Of Ingredients 5

15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest
2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note)

Steps:

  • Sift the confectioners' sugar.
  • Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  • Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
  • Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  • Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  • Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

CINNAMON STARS (ZIMTSTERNE) GERMAN CHRISTMAS COOKIES



Cinnamon Stars (Zimtsterne) German Christmas Cookies image

This is the one cookie my husband requested our first Christmas. I had never had them so this recipe is from an amazing blog called Spoonful of Sugar. They are difficult but this recipe makes them also delightful and fun to try if you have the time. The best thing about this recipe (besides the sit down, relax, and have a cup of tea step!) is she gives you her hints after a disastrous first attempt. If you follow this exact, even a non-careful cook like me can make these delicious. Her hints are below, but I will say that I think much depends on the almonds. If they aren't ground just right, you will be nearly unable to form them. You can try chilling them longer but I have given up before and just made them round globs. they are still delicious, so don't throw the batter out, even if you think it is unworkable! * I beat the egg whites with the lemon juice to ensure that they whipped up to the biggest possible volume. * Mixed the ground cinnamon with the ground almonds before folding that mixture into the meringue. * Most importantly, I rolled the dough out between two sheets of clingfilm (Plastic wrap). I am the Clingfilm Queen! This eliminates the need to cover the work surface in extra sugar and thus removes the possibility of things ending in a sticky mess. Divide the dough into smaller portions to do this, keeping the remainder of the dough in the fridge whilst working with one portion. * Dipped the cookie cutter in some cold water to prevent it sticking. * Re-rolled all the scraps as they hadn't been toughened or made overly sticky by adding in extra sugar. The cookies taste as good as they look. Sweet, almondy, and with a heavenly aroma and kick from the cinnamon. Oh, I did have to bake them a lot longer than the recipe or. I did 320 degrees for I think around 16 minutes each, it might have been my oven, or mine were thicker, anyway just keep checking them and take them out when they just get a bit beige. My first batch were undercooked and the ones a bit crispier on the outside were awesome.

Provided by Andolisa

Categories     Dessert

Time 1h40m

Yield 30-40 cookies

Number Of Ingredients 6

3 large eggs
350 g icing sugar, for the dough (powdered sugar, and some more icing or regular white sugar to sprinkle the surface you work on with,)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
400 g ground almonds (this is a big issue, you can't let them get gummy. I guess in some places you can buy them already g)
baking paper or parchment paper

Steps:

  • Separate egg yolks from whites and beat whites until stiff peaks form.
  • Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
  • Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
  • Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
  • Cover the dough and let it rest in the fridge for about an hour.
  • Sit down, relax and have a cup of tea.
  • After an hour fetch the dough from the fridge.
  • Preheat the oven to Gas Mark 3/160C/320°F.
  • Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm.
  • Cut the stars with a star shaped (yes, indeed!) cookie cutter.
  • Put the stars on the lined baking sheet.
  • Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste.
  • Now brush the cookies with the topping and bake them for about 8 minutes.
  • Cool on the baking sheet.
  • Store in an air-tight tin.
  • The cookies should keep for about two weeks.

ZIMTSTERNE (CINNAMON STARS)



Zimtsterne (Cinnamon stars) image

Edd Kimber creates a version of these German spiced cookies- they're chewy, crisp and similar to an almond macaroon

Provided by Edd Kimber

Categories     Treat

Time 45m

Yield Makes about 30

Number Of Ingredients 6

2 large egg whites
1 tsp lemon juice, plus zest 1 lemon
200g icing sugar, plus extra for dusting
250g ground almond
2 tsp ground cinnamon
1 tsp ground ginger

Steps:

  • Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment. Place the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until they hold soft peaks.
  • Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping. Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough.
  • To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your prepared baking tray.
  • Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top - you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow to cool fully before storing in a sealed container for up to 2 weeks.

Nutrition Facts : Calories 78 calories, Fat 5 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein

GERMAN CINNAMON STARS (ZIMTSTERNE)



German Cinnamon Stars (Zimtsterne) image

Provided by Gil Marks

Categories     Cookies     Mixer     Nut     Dessert     Bake     Rosh Hashanah/Yom Kippur     Fall     Kosher     Hazelnut     Cinnamon     Party     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes about thirty-six 2-inch cookies

Number Of Ingredients 7

1 1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground
1 teaspoon ground cinnamon
3/4 teaspoon grated lemon zest
1/4 cup egg whites (about 2 large)
Pinch of salt
1 1/2 cups confectioners' sugar
About 1/2 cup additional confectioners' sugar for rolling

Steps:

  • 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.

HAZELNUT-ALMOND ZIMTSTERNE



Hazelnut-Almond Zimtsterne image

These nutty, nicely spiced cutouts dusted with sugar are a German tradition. Serve them with cups of tea or coffee for dunking.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 6-1/2 dozen.

Number Of Ingredients 8

1-1/2 cups unblanched almonds
3/4 cup hazelnuts
2 large egg whites, room temperature
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar, optional

Steps:

  • Toast almonds and hazelnuts; cool completely. Place nuts in a food processor; cover and process until finely ground., In large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine the nut mixture, flour, cinnamon and nutmeg; fold into egg whites. Cover and refrigerate for 1 hour., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° until edges are lightly browned, 9-11 minutes. Remove to wire racks to cool. If desired, sprinkle with confectioners' sugar.

Nutrition Facts : Calories 36 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

CINNAMON STARS (ZIMTSTERNE)



Cinnamon Stars (Zimtsterne) image

Known as zimtsterne in Germany, these festive star-shaped cookies are made from a nut meringue that's rolled and cut, then iced with a mixture of egg white and sugar before baking. Tuck a few into a waxed paper envelope and tie it with a red twine bow for a sweet presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 7

1 1/2 cups raw almonds
1 1/2 cups confectioners' sugar, plus more for dusting
1 1/2 teaspoons ground cinnamon
1 teaspoon finely grated lemon zest
2 large egg whites
1/8 teaspoon kosher salt
1 teaspoon water

Steps:

  • In a food processor, pulse almonds with 1/2 cup confectioners' sugar until finely ground, about 1 minute (do not grind into a paste). Add cinnamon and zest, and pulse twice.
  • In a separate bowl, whisk egg whites and salt with an electric mixer at medium speed until stiff peaks form. Gradually whisk in remaining 1 cup confectioners' sugar. Continue to whisk until meringue is glossy and stiff, but not dry, 15 to 20 minutes. Transfer 1/3 cup meringue to a small bowl. Add remaining meringue to mixture in processor, and pulse just until dough comes together. Place dough on parchment lightly dusted with confectioners' sugar; pat into a disk, and chill 30 minutes.
  • Preheat oven to 300 degrees, with racks in middle and upper thirds. Dust top of dough lightly with confectioners' sugar, top with parchment, and roll to 1/4-inch thickness. Cut dough using a 1 1/2-inch star-shaped cutter, and transfer to parchment-lined baking sheets. Dip cutter into confectioners' sugar frequently to prevent dough from sticking. Reroll scraps, and cut more shapes.
  • Stir the water into reserved meringue; brush mixture generously over tops of stars using a small paintbrush. Bake, rotating sheets halfway through, until firm when gently pressed, but not hard and dry, 10 to 12 minutes. Let cookies cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.

ZIMTSTERNE (CINNAMON STAR COOKIES)



Zimtsterne (Cinnamon Star Cookies) image

Zimtsterne (cinnamon stars) are maybe THE traditional German Christmas cookies. Everyone loves these little treats. But many don't like to make them, because the sticky dough can be a bit tricky while cutting the stars. But if you take the time to make them, it is more than worthwhile all the work. They are heavenly. If you have tasted the first you can't stop eating them. And christmas without Zimtsterne? NEVER! They are a must.

Provided by Thorsten

Categories     Dessert

Time 52m

Yield 40 cookies

Number Of Ingredients 9

300 g almonds, finely grounded
100 g caster sugar, siefted
50 g flour
2 teaspoons cinnamon
2 egg whites (see note on egg size)
1 egg white
1 dash salt
200 g caster sugar, siefted
milk

Steps:

  • In a bowl mix dry ingredients for dough.
  • Add egg whites and knead until a still sticky dough is formed.
  • Wrap into cling film and put into the fridge for at least one hour. I always leave it in the fridge for 2 - 4 hours.
  • Near the end of cooling time preaheat oven (170 C) and make meringue glaze.
  • For meringue glaze beat egg white with salt until stiff. While still beating add caster sugar by and by to make meringue.
  • The meringue should have a consistency that you can spread it with a brush onto the dough later. It should have a more creamy consistency, so that it will stick on the dough and not running down.
  • Add just a little milk to get the right consistency. Depending on the egg white you may need about 1 to 3 tablespoons.
  • Line out baking trays with parchment paper.
  • Get the dough out of the fridge and roll it out between two layers of parchment papers or cling film. The dough sould be a bout 1 cm thick.
  • Method ONE for making cinnamon stars (easy way): Using a star cutter cut out the stars and place them on the baking tray. With a brush spread meringue glaze on the cookies.
  • Method TWO for making cinnamon stars (tricky way): After you have rolled out the dough spread a thin layer of the meringue glaze on the dough. Now you need a star cutter which can be opened. These are available in Germany. When you can open the cookie cutter you avoid touching the glaze, because the dough has the tendency to stick to the cutter. Put the stars on the tray. Knead the rest of the dough again and add some grounded almonds, so that the dough is not too sticky. Repeat the steps of making the stars.
  • Bake the cookies for about 10 - 12 minutes. Watch them carefully, because the meringue should not be browned.
  • Take them out and let cool completely. Store them in airtight container. The cookies get better and better, because the flavours blended over time, but I you have to find a good hidout.
  • NOTE on egg size: egg size is important here, because it determines the stickyness. My recipe is based on an egg size of 54 - 63 g per egg.
  • Custom yield is a guess.
  • Time to make does NOT include cooling time.

Nutrition Facts : Calories 85.9, Fat 4.5, SaturatedFat 0.3, Sodium 37, Carbohydrate 10.4, Fiber 1, Sugar 7.9, Protein 2.2

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  • Beat the egg whites in a medium-sized bowl until soft peaks form (be careful not to over-beat the egg whites or the frosting/glaze won't turn out right). Sift the powdered sugar and stir it into the egg whites until combined. Reserve 2 generous, heaping tablespoons of the egg white mixture for the glaze.
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HOW TO MAKE ZIMTSTERNE: TRADITIONAL GERMAN CINNAMON STARS
2019-11-27 Preheat the oven to 125°c (fan-forced). Take the icing sugar and egg white mix that was put aside and use a pastry brush or rounded knife to spread a layer of the mix over each star. Bake the biscuits for approx. 15 minutes or until done. Allow the …
From teawithmum.com


ZIMTSTERNE - DAVID LEBOVITZ
2008-12-10 Salt. ½ teaspoon lemon juice. 125 gr sugar. 1 vanillasugar (around 1 tblsp.) 1 teaspoon cinnamon. 100 gr ground almonds. Beat eggwhites with lemon juice, salt and sugar to a firm meringue. Put aside 3 tablespoons of the meringue, to the rest add the vanilla sugar, cinnamon, nuts and almonds. Cover and refrigirate for 2 hours.
From davidlebovitz.com


CINNAMON STARS – ZIMTSTERNE - SASKATCHEWAN GERMAN COUNCIL
Add almonds, cinnamon, and Kirschschnaps to rest of mixture and mix well, then place in fridge and let rest for 1 hour. Spread some icing sugar on work area and roll out dough to 1 cm (0.4 inch) thickness. Cut out stars with cookie cutter and brush evenly with egg white-sugar frosting. Place on cookie sheet and dry over night at room temperature.
From saskgermancouncil.org


ZIMTSTERNE (GERMAN CINNAMON STAR COOKIES) - CUPCAKE PROJECT
2021-12-20 Whisk together ground almonds, powdered sugar, cinnamon, and salt. Mix in egg whites and rum, then knead by hand until fully combined. Sprinkle counter with powdered sugar and roll out dough to 1/4 inch thick. Cut out stars using a 2" star cookie cutter and transfer them to a parchment-lined cookie sheet.
From cupcakeproject.com


ZIMTSTERNE (CINNAMON STARS) - BAKE OR BREAK
2019-12-09 Instructions. Preheat oven to 250°F. Line baking sheets with silicone liners or parchment paper. Place 1/2 cup of the confectioners' sugar, 10 ounces (283g) of the almonds (3 heaping cups), and the cinnamon in a food processor. Process until the nuts are finely ground.
From bakeorbreak.com


ZIMTSTERNE - GERMAN CHRISTMAS COOKIES - GREEN HEALTHY COOKING
2020-12-07 Zimtsterne. Prep Time: 30 minutes. Cook Time: 8 minutes. chilling time: 1 hour. Servings: 40 stars. Zimtsterne - cinnamon stars - are typical German Christmas Cookies. Here are three ways to prepare them: regular or traditional, paleo, and vegan. All three ways are absolutely incredible and require only 4 ingredients!
From greenhealthycooking.com


ZIMTSTERNE RECIPE ⋆ CINNAMON STARS ⋆ CHRISTMAS-COOKIES.COM
The Zimtsterne recipe goes back hundreds of years, dating back at least to the Holy Roman Empire. Ingredients. ½ pound finely ground almonds or hazelnuts (about 1-1/2 cups) 1 teaspoon cinnamon; 1 teaspoon finely-chopped lemon zest; Whites of 2 large eggs (about ¼ cup of egg whites) Pinch salt ; 1-1/2 cups of icing sugar (powdered sugar) Directions. To make cinnamon …
From christmas-cookies.com


ZIMTSTERNE - GERMAN CINNAMON STAR COOKIES - THE TOASTY KITCHEN
2019-09-15 Line a baking sheet with parchment paper and set aside. In a large bowl, beat egg whites until soft peaks form (about 1-2 minutes). Add confectioner's sugar and beat until fully incorporated and glossy (about 2 minutes). Reserve ⅓ cup of …
From thetoastykitchen.com


CHOCOLATE CINNAMON STARS (ZIMTSTERNE) – EAT, LITTLE BIRD
2018-03-22 Instructions. Using a stand mixer or electric beaters, whisk the eggwhites with the pinch of salt until stiff peaks form. Slowly add the sugar with the beaters on high speed. Reduce the speed and add the ground almonds, ground cinnamon, cocoa powder and liqueur of your choice (or vanilla extract ).
From eatlittlebird.com


ZIMTSTERNE: TRADITIONAL GERMAN CINNAMON STAR COOKIE
2016-12-11 Wrap in plastic and set in refrigerator for at least 2 hours. Roll dough between two sheets of parchment paper to ¼ inch thickness. Cut cookies with a star shaped cookie cutter and place on baking sheet with parchment paper. Spread meringue glaze over each cookie and bake at 325 °F for 10 minutes.
From oneacrevintagehome.com


CINNAMON STAR COOKIES (GERMAN ZIMTSTERNE) | ALINE MADE
2019-11-11 Zimtsterne Recipe – Visual Guide. Mix ground almonds with powdered sugar, ground cinnamon, and salt in a large bowl. Add water and lemon juice and mix with a stand mixer or hand mixer into a dough. The dough isn’t as smooth and a little sticky, as shown in the picture below. Place the dough on a well-floured surface and roll out to about 0.4 inches (1 cm) using …
From aline-made.com


ZIMTSTERNE: GERMAN CINNAMON STAR COOKIES - DIRNDL KITCHEN
2020-12-03 Instructions. Beat the egg whites with a pinch of salt until stiff. Add in the lemon juice and powdered sugar and beat for 6 to 8 minutes. Reserve 5 Tbsp, cover airtight and keep cold in the fridge. Add the ground almonds, cinnamon and vanilla to the beaten egg white sugar mixture and stir until combined.
From dirndlkitchen.com


ZIMTSTERNE - GOOD HOUSEKEEPING
2019-11-05 Preheat oven to 130°C conventional heat (no fan as this will cause the icing to brown too quickly) mark 1/2. Line 2 large baking sheets with baking parchment. Whizz the hazelnuts in a food ...
From goodhousekeeping.com


ZIMTSTERNE – GLUTEN-FREE COOKIES | THE BITTER ALMOND
2016-01-15 Instructions. Beat egg whites with lemon juice, salt and sugar until smooth and glossy, to a firm meringue. Put aside 3 tablespoons of the meringue. To the remaining meringue add the vanilla, cinnamon, and ground nuts. Mix well, cover, and refrigerate for 2 hours.
From thebitteralmond.com


SWISS CHRISTMAS COOKIE RECIPE: ZIMTSTERNE – CUISINE HELVETICA
2021-12-17 Put the dough between two sheets of parchment paper and roll it out to a thickness of about 8 mm (about 1/3 of an inch). Place the dough in the fridge to chill for about 30-60 minutes. When dough has fully chilled, cut out star shapes with cookie cutters that have a diameter of about 3 cm (1 ¼ inches). If the dough sticks to the cookie cutters ...
From cuisinehelvetica.com


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