Zimtstern (Cinnamon star) biscuits with Nutella^®

METHOD

1. 

   STEP 1

   Preheat the oven to 120°C (250°F) and position the baking rack in the middle of the oven

   Whisk the egg whites with the sugar until soft peaks form

   Reserve 2 tablespoons of the meringue into a small bowl for the icing

2. 

   STEP 2

   Gently fold the cinnamon and the ground hazelnuts with the rest of the meringue until it just comes together

3. 

   STEP 3

   Roll the dough in between 2 sheets of baking paper to a 4 mm thickness and cut out biscuits using a star cookie cutter

   Arrange the biscuits onto a baking tray lined with baking paper then, using a round cookie cutter, cut out a small hole in half of the biscuits

   Mix the remaining meringue with the lemon juice and spread onto the top biscuits with a teaspoon

4. 

   STEP 4

   Bake for 10 minutes and allow to cool down completely

   Fill a piping bag fitted with a small nozzle (about 2 mm) with Nutella^®

   Pipe about 4g of Nutella^® on each bottom biscuits (the ones with no hole) and cover with the top biscuits (the ones with hole)