THE Amazing Life-Changing Loaf of Bread

This truly is a life changing loaf of bread – absolutely delicious, nutty, and satisfying. It’s so easy to make. No kneading, no rising, no punching down, no fiddling – just stir together a few healthy ingredients, wait, and bake. 

the life-changing loaf of bread

When I first stumbled across the recipe for this bread, I just had to try it – it sounded almost too simple. You just stir together some oats, seeds, and nuts? You add some water and a touch of oil and sweetener? That’s it? And it sticks together? Slices easily?

You bet it does. It is the tastiest, nuttiest, most satisfying loaf of bread I’ve ever munched on. Sarah Britton writes the lovely blog My New Roots, a cornucopia of healthy foods as beautiful to look at as they are to eat. I am so thankful she’s shared this amazing recipe with us.

Life-changing loaf of bread toasted, with butter and jam

this bread is fantastic when toasted

Anyone dealing with food allergies knows that bread is one of the foods most missed and the baked item most difficult to get right with alternative ingredients. This bread really has changed our life – our food life, that is.

I’ve served it for special lunches with ‘regular people’ (non-allergy-sufferers) and they’ve raved about its fantastic taste. I’ve made and sliced several loaves, packing them along for trips, and they’ve been a life saver. I’ve always got a loaf or two in the freezer, some cut up ahead, so we can grab a slice for toast anytime. The Life-Changing Loaf of Bread tastes as delicious with savoury toppings as it is with a smear of nut butter and jam. But it shines at its fantastic best when toasted – the crispy brown caramelization enhances its nuttiness and brings a depth of flavour that makes it hard to stop at just one slice.

Life-Changing Loaf of Bread on a Pedestal

I’m putting this bread on a pedestal!

What makes this bread stay together is the sticky power of  psyllium husks. These featherweight little husks from the seeds of the plantago ovata plant are super high in fiber. When mixed with water they form a flavourless gel that is not only highly beneficial for the colon and elimination system (yes, they help move stuff along), but also for the heart and pancreas (soluble fiber helps lower blood sugar levels). However, it’s the sticky properties of psyllium husks that make them the star ingredient in this bread.

ingredients ready for Life-Changing Loaf of Bread

Yay for psyllium! It binds together healthy oats, seeds, and nuts. All you do is add the liquid ingredients, stir, pack it into a loaf pan, let the bread sit for at least 2 hours (up to overnight) so everything can get thoroughly moistened and the psyllium husks can do their job of sticking everything together, then bake. The baking technique is also a little different. The loaf is placed onto a rack halfway through baking, so the outside can get nice and crisp. Brilliant.

dough stirred up for the Life-Changing Loaf of Bread smoothing the top of the Life-changing Loaf of Bread before baking

I’ve modified the original recipe only slightly, changing out the flax seeds for super healthy little hemp seeds. Even though flax seeds are wonderfully healthy, too, their nutrition is of little value unless they are ground, since the whole seeds pass through our system undigested. I’ve also changed the nuts to pecans or walnuts, since those are softer nuts and slice more easily in the baked loaf, but any nuts would be fine, really. In addition, I use warm water, since it absorbs more quickly and allows the coconut oil to stay liquid while mixing.

The one other modification I made to the recipe is to invert the loaf onto a cake cooling rack for the last half of its baking, rather than directly onto the oven rack. My oven rack bars are too far apart, and I had one loaf tragically fall apart, and several other loaves slump between the bars to make deep ridges on the bottom, before I thought to use a cooling rack which has the bars spaced much more closely than my oven shelves.

the finished product. Life-changing Loaf of Bread

And on top of it all, it’s gluten-free, dairy-free, egg-free, and can be made nut-free, too.

So go ahead – become a bread baker – change your life!

* * * * *

Kitchen Frau notes: Use a small to medium sized loaf pan for baking this bread. If your pan is too wide, your bread slices will be narrow and long, rather than nicely rectangular. My pan is 4½ x 8½ inches (11x21cm), measured at the top of the pan, and gets narrower at the bottom.

Use a metal cake cooling rack for inverting the bread onto, one with wires that are about ½ inch (1cm) apart.

the life-changing loaf of bread, sliced and ready for butter

Sarah Britton’s Life-Changing Loaf of Bread

slightly adapted from My New Roots blog

gluten-free, dairy-free, egg-free, vegan, with nut-free option

  • 1½ cups (150gms) rolled oats (large-flake, old-fashioned kind), gluten-free if necessary
  • 1 cup (145gms) sunflower seeds
  • ½ cup (75gms) hemp hearts (or flax seeds, roughly ground or cracked)
  • ½ cup (65gms) pecans or walnuts, large halves broken into pieces*
  • 4 tablespoons psyllium seed husks (or 3 tablespoons psyllium husk powder)
  • 2 tablespoons chia seeds
  • 1 teaspoon fine grain sea salt
  • 1½ cups (360ml) warm water
  • 3 tablespoons melted coconut oil or ghee
  • 1 tablespoon maple syrup (or honey, but it won’t be vegan)

*For nut-free bread, replace the pecans or walnuts with pumpkin seeds

In a medium bowl, stir together all the dry ingredients.

In another bowl or a large measuring cup, stir together the warm water, coconut oil, and honey. Pour this into the dry ingredients and stir until everything is moistened. Let sit for a minute or two until all the water is absorbed.

Spray a non-stick medium-sized loaf pan (4½ x 8½ inches/11 x 21 cm measured at the top of the pan) with cooking oil spray or wipe it with coconut oil or ghee. Stir the bread mixture again and dump it into the loaf pan. Pat it down with a spatula and smooth the top so it is completely flat (this will become the bottom later).

Leave the bread to sit on the counter at room temperature for a minimum of two hours, up to twenty-four hours.

Preheat the oven to 350°F (180°C).

Bake the bread for 30 minutes. Remove the pan from the oven, and place a cake cooling rack on top of the pan. Use pot holders or oven mitts to invert the pan, tipping the loaf of bread upside-down onto the cooling rack. Remove the pan, and place the rack with the loaf on it into the oven. Continue baking the bread for another  30 to 35 minutes, until it starts browning at the edges and is slightly puffed up in the middle.

Using oven mitts or pot holders, carefully lift the cooling rack with the loaf on it, out of the oven. Allow the loaf to cool completely before slicing (very important).

Store bread in a sealed container or heavy duty plastic bag in the refrigerator. This bread freezes well. Simply slice it before freezing, for easy removal of individual slices for toasting or serving.

Makes one loaf.

Guten Appetit!

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Posted in Breads, Biscuits & Other Baking | Tagged , , , , , | 23 Comments

Apple Cranberry Detox Water (another Wonder Water)

Refresh and hydrate with this light and snappy Apple Cranberry Detox Water. It makes drinking your water a whole lot more fun and helps detox your system after one too many holiday treats. 

dieter's apple cranberry detox water - wonder water

Quick, if you want to make this refreshing water (and other cranberry deliciousness) rush out to the store and buy any packages of fresh cranberries you can still get. There are often stacks of them in the produce section of grocery stores – sometimes at a reduced price – after the holidays are over. Cranberries freeze well. Just give the berries a quick rinse, pick out any soft ones, and freeze them in a single layer on a cookie sheet. Then pop the frozen cranberries into a zip-top bag and freeze for future use in muffins, loaves, and this healthy and tasty detox water.

Add the berries to recipes straight from the freezer. They are easy to chop for baking, or to cut into halves for adding to this apple cranberry detox water.

ingredients for apple cranberry detox water

The holiday craziness is over, and if you’re like me, you maaaayyyy have eaten a tad too much turkey, stuffing, and pie, drank a glass or two too much wine, and maybe, just maybe, stuffed a cookie or two too many into your pie hole . . .

Yes, it’s time to get back to reality, and a part of that reality is eating in moderation again, saving wine for the weekends, and detoxing my overtaxed system by cutting wayyyyyy back on sugar and drinking a whole lot more water.

jug and glass of apple cranberry detox water in the winter sunshine

I always find the ‘drinking more water’ part is much easier if my water tastes delicious (like this Dieter’s Wonder Water). Plus, I can sneak in some healthy detoxing ingredients, like apples, lemon, and cranberries. Green apples contain enzymes and organic acids that can help detox your liver, ease digestion, and curb your appetite. Cranberries are a power-packed little berry – high in antioxidants and phytonutrients. They are most commonly known as a natural cure for reducing urinary tract infections, but they’re also a natural diuretic, helping flush extra water and toxins from the body. And lemons are potent little nuggets of gold, providing lots of vitamin C, stimulating the liver, and also helping flush out toxins. Meyer lemons are in season right now, so those are fun to use because they add a slightly sweeter touch to the detox water.

apples, cranberries, lemons in detox water in jug

So there you have it – a power-packed trio to jump-start your detox. Drink plenty of this apple-cranberry-lemon detox water every day and you’ll be hippity-hopping down the good health trail, clicking your heels together like a dancing bunny!

Stick in a straw to sip just the water, or add a spoon so you can crunch down the green apples and cranberries at the end, for some added nutrients and fiber (totally optional, but I find I’m getting quite addicted to chomping on those little puckerers).

glass of apple cranberry detox water

I’m raising my glass to you – Cheers and a Happy New Year!

* * * * *

Kitchen Frau Notes: If possible, try to get organic green apples and organic lemons – since the objective is to detox, you want to start out without adding extra toxin stress to your system.

green apple, cranberry, lemon detox water

Apple Cranberry Detox Water

  • 2 litres/quarts filtered water
  • 1 small green apple (like Granny Smith)
  • 1 lemon (Meyer Lemons are particularly good right now)
  • ½ cup fresh or frozen cranberries

Fill a large jug with the water.

Cut the apple into wedges and cut out the core. Thinly slice the apple wedges and the lemon. The more thinly you slice them the more surface area there is to release flavour into the water.  Remove the seeds from the lemon slices. Add the apple and lemon slices to the water.

Cut half of the cranberries crosswise into halves. Cranaberries have tiny seeds in them that may float or sink in the water, but are not noticeable when you drink it. Add the cut and whole cranberries to the water.

Let chill and steep in the refrigerator overnight. Serve with plenty of ice cubes. Strain out the fruit to serve, or leave it in and serve with a straw and/or a spoon to nibble the apples and cranberries.

Makes 2 litres.

Guten Appetit!

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

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Posted in Drinks, Health & Body Care | 2 Comments

Sweet & Sour Ham Balls – a Great Make-Ahead Appetizer for Your New Year’s Celebration

Make a batch of these irresistible ham balls ahead of time for your next party or gathering. Perfect little mouthfuls of tangy-sweetness that will be gobbled up with gusto.

sweet & sour ham balls and sparkler straws

The sun is turning the snow into a field of sparkling winter crystals, the tree still glows in the living room window, and everyone is lounging in drowsy comfort in new Christmas pajamas, reading the new books Santa stuffed into stockings. It’s that lovely time between the joyous festivities of Christmas and the anticipated celebration for New Year’s Eve – time to take stock, count our blessings, and recharge for whatever adventures the upcoming year will bring.

Today I’ve been busy making a double batch of a family favourite appetizer recipe; Sweet and Sour Ham Balls. As soon as they’re cooled, I’ll tuck the container of ham balls into the fridge downstairs and pull them out on New Year’s Eve. They freeze equally well, so if I had been more organized, I could be reading my own new books today, and just have pulled out a container of these to defrost when we needed them.

rolling the ham balls pouring the sauce on the ham balls

the ham balls ready to go into the oven

This is one of those deliciously retro recipes that has stood the test of time and is now begging for a come-back. It’s from my best friend Judy’s mom – from when we were still in high school (a few decades ago!). Judy’s dad was the commanding officer of the army base outside our small northern town (Beaverlodge, Alberta) and I used to think it was such a treat stay at her house. Judy’s mom hosted glamourous cocktail parties, and her home and lifestyle seemed so elegant compared to our large, sometimes chaotic, sometimes messy, and very busy home on a working farm. I loved going to Judy’s house to get a glimpse into such a different world than mine.

ham balls with fancy cocktail picks

I remember being for a sleepover once, on the day after her parents had hosted one of their fancy parties. Judy and I raided the kitchen, scarfing down the leftover ham balls her mom had served. To me, those little sweet and sour morsels seemed so sophisticated and elegant, nothing like I’d ever eaten at home (hearty and delicious German fare wasn’t appreciated by my teenage self as much as it is now). I requested the recipe and went right home to make those little bite-sized balls. (Appetizers were one of those foods we knew were particularly fancy-schmancy.) My mom thought they were wonderful, and ham balls became a regular part of our ‘special food’ repertoire. I took the recipe with me when I left home and made them often over the years. In my handwritten recipe book they are titled ‘Mrs. Slater’s Ham Balls”.

top view, sweet & sour ham balls

It’s funny, isn’t it, how our memories have a way of taking charge and making some things much more important than others? I was talking to my friend Judy a year or so ago, and mentioned her mom’s ham balls and how much we love them. Judy didn’t even remember them!  I’m sure that to her experience, they were just another one of the many fancy party foods her mom had prepared.

Yet to us, they had became a beloved family favourite.

mmmm....take a bite of a ham ball

* * * * *

Kitchen Frau Notes: I’ve tweaked the recipe just a tiny bit, adding the cayenne for a bit of zip (though it’s fine without it ), adding the teaspoon of cornstarch to thicken the sauce just slightly, and baking the ham balls at a slightly higher temperature and for a bit longer so the sauce reduces and the ham balls get a wonderfully caramelized exterior.

This recipe is a great way to use up leftover ham – just whiz it in the food processor until it’s finely chopped.

I often use canned ham in this recipe when I don’t have leftover ham, and the ham balls are just as tasty with it. If using canned ham, you don’t even have to grind it – it’s soft enough that you can break it apart with your fingers to be in small bits and it mixes in well with the ground pork.

I used dark brown sugar for the batch in the photos, because that’s all I had in my cupboards. If you use light brown sugar, the sauce will be a little bit lighter.

a bowl of Mrs. Slater's Ham Balls

Sweet and Sour Ham Balls

for the ham balls:

  • 1 lb. (454gms) ground, cooked ham (use a food processor or a meat grinder)
  • 1 lb. (454 grams) ground pork (raw)
  • 2 cups (500ml) fine, dry bread crumbs (for gluten-free, use gluten-free bread crumbs or 1 cup crushed or ground gluten-free cereal, like rice Chex or Rice Krispies, + 1 cup rolled oats, ground in the food processor or blender for a few seconds until it’s like coarse meal)
  • 1 cup (240ml) milk (or unsweetened plant-based milk)
  • 2 eggs, beaten
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)

for the sauce:

  • 1½ cups (325gms) brown sugar, packed
  • 1 tablespoon dry mustard powder
  • 1 teaspoon cornstarch
  • ¾ cup (180ml) white vinegar
  • ¾ cup (180ml) water

Combine the ingredients for the ham balls in a large bowl, mixing well with your hands. Let rest for 10 minutes so the crumbs can absorb the liquid in the mixture.

Preheat the oven to 350°F (180°C).

Shape into 1 to 1¼ inch balls (2.5-3cm). Place them in a single layer, touching each other, into a large shallow baking dish. I find they fit nicely into one 9×13″ pan plus one 8×8″ pan.

Mix the sauce ingredients together, whisking until the sugar is mostly dissolved and there are not small lumps of mustard powder or cornstarch remaining. Pour the sauce over the ham balls.

Bake, uncovered, for 30 minutes. Remove the pans from the oven and turn each of the ham balls over gently with a spoon, so the tops are now submerged in the sauce. Return to the oven and bake for 30 minutes more.

Pile the ham balls into a shallow bowl, drizzle with the sauce, and serve warm with cocktail picks.

Makes about 75 (1¼ inch) ham balls.

*To freeze, cool completely and put the balls into freezer containers, dividing them into smaller batches if desired. Divide the sauce amongst the containers, and freeze for up to 3 months. To serve, defrost and warm in the oven or in a microwave.

Guten Appetit!

 

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

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Posted in Appetizers, Dairy-free, Meats | Tagged , , | 2 Comments

White Chili – a Delicious Turkey Chili to use up the Leftover Bird

Make a pot of white turkey chili to use up that leftover roasted turkey or chicken. The fresh and zesty flavours are a welcome change after all the heavy holiday feasting.

white turkey chili loaded with toppings

Merry Christmas to all my friends and readers. Wishing you a warm and wonderful holiday season. Thank you for continuing to visit my site – you are the ones who make it all worthwhile and keep me inspired to come up with new recipes to share with you. This space is my happy place (and a great source of procrastination to avoid doing housework!)

______________________________________________________________

There’s feasting and gifting and cookie nibbling and drink sipping and carol singing and snack snitching and family hugging and more feasting, feasting, feasting . . .

The holidays are a wonderful and busy time, but can also be a time of excesses. It feels good to keep it simple sometimes. I like to stop in the midst of all the bustle and just enjoy the moment whenever I can. I sit and sip a cup of tea and stare dreamily at the beauty of the tree, with the lights turned low and the candles gently glowing.

After you’ve dealt with the wrapping and empty boxes and stashed away the leftover cranberry sauce and brussels sprouts, you’ve got that turkey carcass to deal with. Why not make a big pot of lovely homemade turkey soup? I sometimes even just stick the whole carcass into a plastic bag and freeze it to make soup in January when the cold winds howl outside. (Freeze the gravy and leftover mashed potatoes to add into the soup and make it creamier and even more delicious – almost like a turkey chowder – so good.)

avocado and sour cream on white turkey chili

As for all that leftover roasted turkey meat, turn it into a pot of this flavour-packed, light and zesty white chili. Your taste buds will welcome the change after the flurry of  feasting. It’s a great meal to serve on those in-between days before we get into the swing of New Year’s festivities.

White Turkey Chili and all the Toppings

Once your brain gets past the idea of traditional, beefy, dark mahogany-coloured chili, you’ll be surprised at the flavour punch in this blonde version. Chunks of tender meat party together with creamy beans, sweet onions, and softly crunchy cashew nuts. White chili is a winning combination all bound together with a light wine scented chicken broth packing just the right amount of spices and kick.

Don't forget the lemon on your bowl of white turkey chili

Don’t forget the squeeze of lemon juice at the end to brighten the flavours, and have some fun with the toppings.

* * * * *

Kitchen Frau Notes: The amount of leftover turkey or chicken in this chili is just a guide. If you have less meat, use less, or throw in a handful of other veggies with the onions, like mushrooms or zucchini. If you have more meat, use more, adding a bit more broth and seasoning if needed.

If you don’t have a fresh jalapeño pepper on hand, add heat with a pinch of dried chili flakes, a bit of cayenne pepper, or a good dollop of spicy green tomatillo salsa or green hot sauce.

Serve the white turkey chili over rice, or in a bowl to be scooped up with tortilla chips. Provide an assortment of toppings to customize the flavour to individual tastes and add a bit of fun.

white turkey chili

White Chili

  • 1 tablespoon olive oil or coconut oil
  • 1 onion, chopped
  • 1 cup diced celery
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cups diced, cooked turkey or chicken (½ inch cubes)
  • 2 cans (400ml/14 oz. each, or one 800gm/28 oz. can) cannellini beans, white kidney beans, navy beans, or chickpeas, drained (3¼ cups cooked beans)
  • 1 cup (240ml) white wine
  • 2 cups (480ml) chicken stock
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 cup whole raw cashew nuts
  • 2 tablespoons sweet rice flour (or regular flour)
  • ¼ cup (60ml) water
  • juice of ½ lemon
  • 2 – 3 tablespoons olive oil

optional toppings for serving:

  • sour cream or Greek yogurt
  • shredded white cheddar cheese
  • diced avocado
  • chopped onion
  • chopped cilantro leaves
  • chopped toasted cashews
  • tomatillo salsa or hot sauce

In a dutch oven or large heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat. Add the onion, celery, garlic, minced jalapeño, cumin, and oregano. (Add in a few jalapeño seeds if you’d like a spicier chili.)

Cook for 5 minutes, stirring often, until the onions are translucent.

Add the diced chicken or turkey, drained beans, white wine, chicken stock, bay leaf, salt, and white pepper.

Bring to a boil, then reduce the heat to low, and simmer for 20 minutes, uncovered.

Whisk together the sweet rice flour and water. Add to the simmering chili. Add the cashews, taste and add more salt if needed.

Simmer for 10 more minutes to thicken.

Stir in the juice of half a lemon and drizzle with 2 to 3 tablespoons olive oil. (The lemon is really important – brings out the flavours.)

Offer just a few, or a whole selection, of garnishes like sour cream, chopped cilantro, diced avocado, shredded white cheddar cheese, chopped roasted cashews, chopped red onions, or sliced green onions, plus green tomatillo salsa for anyone who’d like their chili spicier. Serve over cooked rice or with tortilla chips.

Makes 6 servings (1½ cups each).

white turkey chili served over white rice

Guten Appetit!

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

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Posted in Chicken & Poultry, One-Dish Meals, Soups & Stews | Tagged , , , , , , | 2 Comments

Zimtsterne – ‘Cinnamon Stars’ – Traditional German Christmas Cookies

Shiny little Zimtsterne are a traditional German Christmas cookie. They’re sweet and chewy and nutty – naturally gluten free – and baked in a most unusual way.

jar of Zimtsterne and lights

The tree is decorated, presents are (mostly) chosen, but there’s wrapping still to do. Decorations are up, the goose is ordered, and a few tins of homemade cookies stashed away. There’s Christmas cake in the fridge downstairs and Boney M crooning ‘Mary’s Boy Child’ on the stereo. ‘Tis the season, with all its bustle and joy.

I’ll finish the wrapping tomorrow, and precook the red cabbage to serve with our Rouladen later, because I’m still busy doing a bit of last minute baking.

There’s always room for another batch of something sweet to have on hand for holiday nibbling. Shiny little Zimtsterne (Zimt is cinnamon and Sterne are stars) are a traditional German Christmas cookie – a must-have on any cookie plate. I’ve always loved eating them, but had never made them before. This was the year to change that. My talented Swiss friend Elsa, a master at fine cookies, gave me her recipe and I’ve made two delicious batches in the last few days.

spreading the glaze on the Zimtsterne

These dainty little morsels are ripe with cinnamon and chewy with almonds. Their baking technique is unusual and quite different from other cookies.The silky white glaze is spread onto the cookies before they’re baked, then dried to a smooth and glassy finish as the little cinnamon stars rest for several hours (or even overnight). The cookies are then blasted at high heat for a very short time, and a star is born!

Zimtsterne are a bit fiddly to ice, but I cranked up the Christmas music, made a mug of tea, and enjoyed the therapeutic effect of creating shiny star after shiny star as I swirled on the snowy white glaze.

white plate with Zimtsterne

Zimptsterne backen is one of those enjoyable Christmas activities that makes you slow down and really savour the season. We still have a couple days  before the big day – why not treat yourself to a baking session and make a batch of Zimtsterne? They’ll be the shining stars of your cookie plate.

* * * * *

Kitchen Frau Notes: Use pre-ground almonds or grind your own if you have a high-powered blender or processor. I used almonds with the skins on, but you can also use blanched almonds.

Icing sugar is also known as confectioner’s sugar or powdered sugar.

Zimtsterne are traditionally rolled out on a sugar-strewn work surface, but I wanted to keep from adding more sugar to the recipe, so I sprinkled my work surface lightly with rice flour and that worked very well.

Zimtsterne German Christmas Cookies

Zimtsterne (German Cinnamon Star Cookies)

  • 3 large egg whites
  • 300 grams (2½ cups) icing sugar
  • 1½ tablespoons ground cinnamon (yes, that amount is correct)
  • 1 tablespoon Kirsch or brandy, or 1½ teaspoons lemon juice
  • 350 grams (12.5 oz/3½ cups) ground almonds (2½ cups whole almonds, ground)
  • granulated sugar, flour, or rice flour to roll the cookies out on

Beat the egg whites until very stiff. Add the icing sugar and beat slowly until it is smoothly incorporated. Remove ½ cup (120ml) of this meringue, cover it with plastic wrap and set it aside to glaze the cookies later.

Add the cinnamon, Kirsch or lemon juice, and ground almonds to the remaining meringue and beat it in until the mixture forms a soft, sticky dough. Scrape it onto the counter, then knead the dough into a ball. Divide the ball into two.

Working with one ball at a time, roll it out on a lightly sugared or floured (I use sweet rice flour) surface until it is ½ to ¾ cm (just under ¼ inch) thick. Lift and rotate the disk of dough as you roll, sprinkling a bit more sugar or flour underneath so it doesn’t stick to the work surface. Try not to flour or sugar the top surface of the dough. Roll carefully so the dough doesn’t stick to the rolling pin. If the dough gets very sticky on the top, just lightly flour your hands and wipe them over the top of the dough and wipe the rolling pin lightly to give it a thin film of flour. Re-roll and re-cut the scraps until all the dough is used up.

Cut out small stars (2 inches/5cm) or smaller and place on a cookie sheet. They won’t rise much so you can place the cookies quite closely together.

Use the reserved meringue to glaze the cookies. Take a small amount on the end of a butter knife, and spread it over the top of each cookie and into the points of the stars.

Tip for speedy version: Roll the dough into a rectangle. Spread with the glaze, then cut the dough into small squares, diamonds, or rectangles.

Leave the cookies to dry on the cookie sheets, uncovered, at room temperature, for 3 hours or up to overnight. (I left one batch for 18 hours and it was still great, though I wouldn’t leave them to dry for much longer than that.)

Preheat the oven to 475°F (240°C).

Bake the dried cookies for 3 to 4 minutes, or until you just see the glaze turning golden at the edges of some of the cookies. Watch very carefully so they don’t get dark. You want the glaze to be mostly white.

Let cool and store in an airtight container.

Makes 60 to 80 two-inch stars (depending on the shape of the cookie cutter and the thickness of the dough).

Guten Appetit!

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

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Posted in Cookies & Candy, German Cooking | 4 Comments