If you’re looking for a healthy dessert recipe, I am giving you one right here. This bite is a cross between a nut bar and a praline. The maple syrup and honey caramelize and harden slightly giving you a crunchy, nutty bite with just a hint of sweetness. Perfect for your next hiking trip!
Among my German friends, there may be no Christmas cookie more popular than the beautiful Zimtsterne: thick and chewy star-shaped cookies topped with a drift of white meringue that shatters under your teeth. Just the mention of them never fails to elicit deep longing sighs and a faraway look in people’s eyes. Flavored only with cinnamon and the naturally toasty flavor of roasted almonds, Zimtsterne are a study in what is possible with simple ingredients and a little elbow grease. Making Zimtsterne requires some stamina. The dough is sticky, fine motor skills are required for painting on the meringue, and you need lots of counter space to let them dry overnight before baking them. But the effort is all worthwhile. There is much debate about how to bake Zimtsterne so that the cookie stays soft and chewy and the meringue as white as possible. I’ve tried every method out there, but find that drying the cookies overnight and then baking them briefly is the best way.