John Myers
Ingredients for 1 servings:
- 60 g candied lemon
- 125 g sugar
- 1 egg white
- 300 g hazelnuts, ground
- 3 tbsp honey (fir honey)
- ½ tsp cinnamon
- 50 g hazelnuts, chopped
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
makes about 40 pieces
Finely chop the candied lemon peel. Place the sugar and egg whites in a small saucepan. Dissolve the sugar while stirring over low heat. Place the ground nuts, candied lemon peel, honey, and cinnamon in a bowl. Add the sugar and egg white mixture and knead everything with the dough hook of a hand mixer until you have a smooth dough. Chill the dough for about 3 hours. Roll out the dough between two layers of cling film to a thickness of about 8 mm. Peel back the top layer of cling film and cut out stars (6 cm in diameter). Dip the star shapes in hot water occasionally. Place the stars on baking sheets lined with baking paper. Sprinkle with chopped hazelnuts. Lightly press the hazelnuts into the dough. Bake in a preheated oven at 175°C top/bottom heat (150°C fan/convection oven, gas mark 2-3) for about 10-12 minutes. Allow the stars to cool on wire racks. This recipe has been in my recipe collection for a good eight years and is part of our standard Christmas repertoire. These stars aren’t “hard” cookies; their softer texture is normal.
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