Gluten-Free Hazelnut Cinnamon Stars

Time of year with so much focus on cookies, cakes and pies I imagine that it must be very frustrating for people with gluten allergies. I am thankful that I don’t have any allergy aversions however I have friends and family that do suffer from unfortunate conditions so I think it is important to find recipes that they can enjoy as well. So I wanted to share these amazingly cookies from my mother-in-law that are gluten-free. I love these cookies so much, they are light and addictive, and just perfect with a cup of tea. Just because you have an allergy doesn’t mean you should have wonderful Christmas cookies so make these special cookies for yourself or someone you love that has a gluten-allergy. But even if you don’t need to follow a gluten-free diet these cookies are a must try.

Hazelnut Cinnamon Stars

350g (1 1/2 c.) ground hazelnuts (or grind skinned hazelnuts as far as possible in a processor)
3 lg egg whites, at room temperature
250g (2 c.) icing sugar + extra for dusting
2 tsp cinnamon


Grind the hazelnuts in a food processor until fine.

Using electric whisk beat egg whites until firm enough to stay in the bowl when you tip the bowl up.

Gradually add the sugar, beating after each addition to bring it back to a thick glossy meringue.

Put 1/3 of the meringue into a separate bowl
Add the cinnamon and the ground nuts to the rest of the meringue and mix well to make a sticky dough.

Cut a large piece of baking paper and lay on a flat work surface. Dust one end thickly with icing sugar and scrape dough onto it. Dust the top of the dough with plenty if icing sugar then fold baking paper over the top.

Roll out dough to approx 1cm (1/2 in) thick, slide onto a large board and transfer to the fridge for at least 1/2 hour.

Set oven to 140 C (275 F)
Using a cookie cutter, stamp out star shapes and lift them onto a baking sheet. They are sticky so dip the cutter into icing sugar frequently. Gather up remaining dough and re-roll.

Bake for 15 minutes.

Take out of oven, using a pastry brush, brush tops with reserved meringue then return to oven for a further 10 minutes to set meringue.

Check base of cookies to see if they are set. If they are still soft turn cookies over and return to oven switched off and leave until oven is cold.

These crisp biscuits will keep for several weeks in an airtight container.

Hazelnut Cinnamon Stars
Author: 
Serves: 18
 
Ingredients
  • 350g (1½ c.) ground hazelnuts (or grind skinned hazelnuts as far as possible in a processor)
  • 3 lg egg whites, at room temperature
  • 250g (2 c.) icing sugar + extra for dusting
  • 2 tsp cinnamon
Instructions
  1. Grind the hazelnuts in a food processor until fine.
  2. Using electric whisk beat egg whites until firm enough to stay in the bowl when you tip the bowl up.
  3. Gradually add the sugar, beating after each addition to bring it back to a thick glossy meringue.
  4. Put ⅓ of the meringue into a separate bowl
  5. Add the cinnamon and the ground nuts to the rest of the meringue and mix well to make a sticky dough.
  6. Cut a large piece of baking paper and lay on a flat work surface. Dust one end thickly with icing sugar and scrape dough onto it. Dust the top of the dough with plenty if icing sugar then fold baking paper over the top.
  7. Roll out dough to approx 1cm (1/2 in) thick, slide onto a large board and transfer to the fridge for at least ½ hour.
  8. Set oven to 140 C (275 F)
  9. Using a cookie cutter, stamp out star shapes and lift them onto a baking sheet. They are sticky so dip the cutter into icing sugar frequently. Gather up remaining dough and re-roll. Bake for 15 minutes.
  10. Take out of oven, using a pastry brush, brush tops with reserved meringue then return to oven for a further 10 minutes to set meringue. Check base of cookies to see if they are set. If they are still soft turn cookies over and return to oven switched off and leave until oven is cold.
  11. These crisp biscuits will keep for several weeks in an airtight container.

This entry was posted in Christmas, Cookies, Gluten-Free and tagged , , . Bookmark the permalink.

2 Responses to Gluten-Free Hazelnut Cinnamon Stars

  1. Gilberte Jauss says:

    Hazelnuts are produced in commercial quantities in Turkey, Italy, Greece, Georgia, in south of the Spanish region of Catalonia, in the UK county of Kent and in the American states of Oregon and Washington. Turkey is the largest producer of hazelnuts in the world with approximately 75% of worldwide production…

    Remember to check into our own web blog
    <http://www.caramoan.co/

  2. Demarcus Llanas says:

    Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.’

    Look into our personal web page as well
    <http://www.caramoantourpackage.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge