br>Method ONE for making cinnamon stars (easy way): Using a star
ightly.
Combine the almonds, cinnamon and lemon peel in a
br>Add ground almonds and cinnamon to the remaining meringue and
Sift sugar; whip egg whites until stiff.
Mix with sugar gradually.
Add cinnamon and lemon rind.
Whip constantly. Reserve 1/3 of mixture.
Fold in almonds.
Flour a board lightly. Pat or roll dough to the thickness of 1/3-inch.
If it is sticky, use a little confectioners sugar.
Cut the cakes with a star or other cutter.
Glaze the tops with the reserved mixture.
Bake on ungreased tin in slow oven at 325\u00b0.
This recipe requires no flour.
lend in lemon peel and cinnamon.
Set aside 1/2
Beat egg whites with salt until stiff.
Add the powdered sugar and mix.
Keep 1 dl of the mixture as frosting.
Add the rest of the ingredients and mix well.
Roll the dough out in a ziploc bag, that's cut open (cut the two side seams so the two parts are held together only at the bottom) Cut out stars or whatever other shapes you want.
Bake for 3-5 minutes in a preheated oven at 450\u00b0F.
When cookies are still warm, dip one side of cookies in frosting.
Stir together the almonds, cinnamon, and lemon zest until combined.<
Beat egg whites, adding some sugar.
Beat until stiff, but not dry. Beat egg yolks. Add sugar, milk and cinnamon; fold in whites. Add flour, baking powder and nuts. Fold in by hand.
After dough is mixed, refrigerate before rolling and cutting. Roll dough (not too thin) and cut with star cookie cutter. Bake at 350\u00b0 for 10 minutes (do not bake too long); cookies should be soft and chewy.
ookies.
Sprinkle whites with cinnamon and almonds and add almond
Beat sugar and egg whites until stiff.
Reserve 2 tablespoons. Fold vanilla into remaining whites.
Add almond extract, cinnamon and nuts.
Knead so that mixture does not stick.
Roll 1 cm. thick. Cut with star cookie cutter.
Sprinkle with ground hazelnuts or confectioners sugar.
Arrange on greased baking sheet.
Brush with reserved egg white (if necessary, add a few drops of water).
Bake at 150\u00b0 C for 20 to 30 minutes.
Mix egg whites, cinnamon and sugar until well blended.
Set aside 1/4 cup for frosting.
Add finely ground almonds.
Roll out mixture on sugar-flour dusted board to 1/8-inch thick.
Cut with star cutter, frost with egg mixture stiffened with additional confectioners sugar.
Decorate with sprinkles.
Bake at 300\u00b0 for 20 minutes.
o the remainder, add rind, cinnamon and almonds, blending well.
dd the ice cream and cinnamon, stir well.
Add the
Mix well.
Roll very thin; sprinkle with granulated sugar and roll lightly.
Cut into shapes with cookie cutters or knife and insert halves of blanched almonds after cookies have been placed on cookie sheets.
Cook in 375\u00b0 oven for approximately 8 minutes, until edges begin to brown.
(Makes approximately 150 two-inch stars.)
4 cups for 1/2 recipe) . Stir until just mixed, cover
cut stars out of the bread with a star shaped cookie cutter.
break the egg into the bowl and add the cinnamon and the sugar. Beat the egg with a fork and dip the bread stars into it.
Heat butter and oil in frying pan and fry the stars for about 2-3 minutes on each side until crisp and brown.
Serve with jam, apple butter or syrup for dipping.
ggs, whipping cream, honey, salt, cinnamon, orange zest and vanilla extract
This dessert will have the design of the American Flag.
Cut pound cake in pieces 1 1/2 inches thick and line the bottom of an 8 x 12-inch baking dish with enough to cover bottom.
Top with 1 cup each of strawberry slices and blueberries, then with thawed Cool Whip.
Design \"Stars and Stripes\" - 1/3 cup of blueberries in left corner in rows to symbolize stars and place strawberries in rows, symbolizing \"stripes\".
A good and pretty dessert for July 4th or other \"Flag\" holiday.
Refrigerate at least 1 hour.
Serves 15.
hen I made the recipe, I combined the cinnamon and sugar with
br>Filling: Mix brown sugar, cinnamon & butter. Microwave for 6 to