Flour-free Christmas confectionery "Cinnamon" Topic in the recipe release of the British royal family (Hint-Pot) --Yahoo! News

"Cinnamon", a classic cookie in Germany at Christmas time [Photo: Getty Images]

Christmas cakes, Stollen, Panettone ... When you think of sweets that are attracting attention during the Christmas season in Japan, these three come to mind. However, there are still many famous Christmas sweets in the world. One of them is the cookie "Cinnamon (Zimtsterne)" made in Germany and other countries during this period. The British royal family recently released a recipe and video by a pastry chef at Buckingham Palace, which has become a hot topic. [Video] The recipe of "Cinnamon" released by the British royal family is fascinating and he may want to challenge this ◇◇◇

Star-shaped cookies made from ground nut flour instead of wheat flour

"Cinnamon" called "Zimt (cinnamon) Sterne (star)" in German. As the name implies, it is a star-shaped cookie made from cinnamon, but it is made from ground nuts instead of wheat flour. It is a Christmas sweet that is popular not only in Germany but also in Switzerland and Austria. The official Instagram of the British royal family recently released a recipe and video by a pastry chef at Buckingham Palace. It takes time to make meringue and rest the dough, but the ingredients and cooking procedure are very simple. If you get tired of common cookies, I definitely want to try them. [Ingredients] Powdered sugar 360g Egg 85g Lemon juice 20ml Grinded almonds 300g Mixed peel 115g Lemon zest 1/2 pieces Grinded cinnamon 12g Grinded cloves 1/4 teaspoon [How to make] 1. Powdered sugar with egg white and lemon Add the juice and mix to make a soft lemon zest 2. Set aside 1/3 of the lemon zest. Add ground almonds, mixed peels, lemon zest, ground cinnamon and ground cloves to the remaining meringue. When the dough is collected, put it on the table and knead it by hand. 3. Place the dough on the top plate of the oven with baking paper, cover the top with baking paper, and use a rolling pin to stretch it to a thickness of 1 cm. Remove the baking paper on the top and spread the previously saved meringue. 5. Let it rest for at least 1 hour in the refrigerator and then remove it with a cookie mold. 6. Bake in the oven at 160 degrees for 12 to 15 minutes. 7. Coarse for about 30 minutes. Completed with heat According to an article published by the popular newspaper "Abendzeitung Munchen" in southwestern Munich, local confectioners first cite "quality of almonds" as a knack. By choosing a high-quality one, it seems that the texture will be smooth. In addition, the time to rest the dough is generally about 1 hour, but it is said that the flavor will be even better if it is set to 24 hours. The Austrian Tourism Board also introduces recipes provided by the Italian recipe site "Ricetta.it" in Japanese. This is dough with egg whites, powdered sugar, ground almonds, cinnamon and salt. A simpler recipe that uses egg whites, powdered sugar, and lemon juice for icing. Common to many recipes is to use plenty of ground almonds, let the dough rest for a period of time, and then slowly bake it at a low temperature. The temperature is always set low because the upper meringue part is easy to burn. If you pay attention to these points, you will be free to arrange.

Hint-Pot editorial department