Cinnamon Shortbread Trees (Zimtsterne) Bredele 2022
These Cinnamon Shortbread Trees are amazing! They are traditionally baked 12 hours after the royal icing was spread on top!
Equipment
Ingredients
CINNAMON SHORTBREAD COOKIES
- 12 1/2 tbsp (175 g) butter (Softened | At Room Temperature)
- 3 Tbsp (25 g) ground cinnamon
- 2/3 cup (130 g) sugar
- 1 egg
- 2 cups (250 g) all-purpose flour
- 1/2 cup (55 g) almond flour
- 1/2 cup (55 g) hazelnut flour
ROYAL ICING
- 1 3/4 cups (210 g) powdered sugar
- 1 (30 g) egg white
- lemon juice (A Few Drops (3-4))
Instructions
CINNAMON SHORTBREAD COOKIES
- In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the ground cinnamon and sugar for 4 minutes on medium low speed.
- Mix in the egg together with the almond flour and hazelnut flour until well incorporated.
- Sprinkle the all-purpose flour. Continue to mix for another minute or until it is just combined. IMPORTANT: Do not over mix.
ASSEMBLY
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
- Take your dough out of the refrigerator and transfer it back onto your Roul'Pat®. Roll it, not too thick, not too thin between your Roul'Pat® and your Medium Bonmat™. Then, use the tree cutters to cut your dough.
- Transfer your cookie dough onto your Bonmat®. Set aside.
ROYAL ICING
- In a mixing bowl, whisk together the powdered sugar and the egg white with a few drops of lemon juice using your Mini Whisk.
- Generously spread the royal icing on top of each cookie. Refrigerate overnight (12 hours).
BAKE!
- Preheat oven to 350F/180C. Bake for 15 minutes. (Every oven heats differently, monitor your cookies from 12min). It is ready when golden brown around the edge and the icing turned light brown.
- Once your Cinnamon Shortbread Trees are out of the oven, let them completely cool down directly onto your baking sheet. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!
- N.B. Storage is best when placed in a metal box.
YouTube Video
Photos
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 39mg | Potassium: 17mg | Fiber: 1g | Sugar: 11g | Vitamin A: 146IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com