Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Cinnamon Star Cookies with Nutella®

Ingredients

  • 2 egg whites
  • 1 1/3 cup (325 mL) icing sugar, divided
  • 2 2/3 cups (650 mL) ground hazelnuts
  • 1 1/2 tsp (7 mL) ground cinnamon
  • 1/2 cup (125 mL) Nutella®

Directions

  1. Preheat oven to 250°F (120°C); position rack in centre of oven. Using electric mixer, beat together egg whites and 1 1/4 cups (300 mL) icing sugar for 4 to 5 minutes or until soft peaks form.
  2. Gently fold hazelnuts and cinnamon into egg white mixture until just combined.
  3. On work surface, roll out dough between 2 sheets of parchment paper to 1/8-inch (3 mm) thickness. Using 2-inch (5 cm) star cookie cutter, cut out 48 cookies, rerolling scraps once. Arrange cookies on 2 parchment paper–lined baking sheets. Using 1/2-inch (1 cm) round cookie cutter, cut out rounds in centre of half of the cookies (these will be tops of sandwich cookies).
  4. Bake, in 2 batches, for about 10 minutes or until cookies are set. Let cool completely. Spoon Nutella® into piping bag fitted with small round tip. Pipe 1 tsp (5 mL) Nutella onto half of the cookies (without round cut-outs).
  5. Dust remaining cookies with remaining icing sugar; place over Nutella on bottom halves of cookies.

Tips:
• Substitute pumpkin pie spice or gingerbread spice for cinnamon if desired.
• If desired, bake cookies in advance; fill with Nutella® just before serving.

Back to Fresh Solutions

Related Recipes

Cinnamon Star Cookies with Nutella®

Ingredients

  • 2 egg whites
  • 1 1/3 cup (325 mL) icing sugar, divided
  • 2 2/3 cups (650 mL) ground hazelnuts
  • 1 1/2 tsp (7 mL) ground cinnamon
  • 1/2 cup (125 mL) Nutella®

Directions

  1. Preheat oven to 250°F (120°C); position rack in centre of oven. Using electric mixer, beat together egg whites and 1 1/4 cups (300 mL) icing sugar for 4 to 5 minutes or until soft peaks form.
  2. Gently fold hazelnuts and cinnamon into egg white mixture until just combined.
  3. On work surface, roll out dough between 2 sheets of parchment paper to 1/8-inch (3 mm) thickness. Using 2-inch (5 cm) star cookie cutter, cut out 48 cookies, rerolling scraps once. Arrange cookies on 2 parchment paper–lined baking sheets. Using 1/2-inch (1 cm) round cookie cutter, cut out rounds in centre of half of the cookies (these will be tops of sandwich cookies).
  4. Bake, in 2 batches, for about 10 minutes or until cookies are set. Let cool completely. Spoon Nutella® into piping bag fitted with small round tip. Pipe 1 tsp (5 mL) Nutella onto half of the cookies (without round cut-outs).
  5. Dust remaining cookies with remaining icing sugar; place over Nutella on bottom halves of cookies.

Tips:
• Substitute pumpkin pie spice or gingerbread spice for cinnamon if desired.
• If desired, bake cookies in advance; fill with Nutella® just before serving.