Tonkasterne

Tonka beans, derived from the Tonka tree native to South America, bring a unique and aromatic quality to culinary delights, including the irresistible Tonkasterne cookies. Once I tasted these flavorful treats, I couldn't resist making them repeatedly. They offer a delightful blend of vanilla, almond, cherry, and spice that you simply must experience!
Locating Tonka beans locally can be challenging as they are regulated due to the presence of coumarin, a natural compound. Coumarin, in large quantities, can pose health risks, leading to certain authorities setting limits on the use of Tonka beans in food. However, for our recipe, we'll use only a small portion, approximately ¾ of a Tonka bean, which minimizes any concerns about its use.
​In case you're hesitant about using Tonka beans, fear not! You can recreate a similar flavor profile by incorporating vanilla and almond extracts, alongside spices like cinnamon and nutmeg, which can provide a comparable taste to Tonka beans in recipes.
Although traditionally shaped like stars, these cookies don't have to adhere to a specific form. You're free to mold them into any shape you desire. However, I prefer distinct shapes for each cookie to add variety, much like choosing assorted chocolates from a box, as it makes it easier when sharing an array of cookies—no more guessing which one is which!

---

WATCH VIDEO

PDF RECIPE HERE

---

WATCH HERE

Tonkasterne Recipe

PDF RECIPE

Makes 58 cookies

Ingredients:

• 1 ¾ stick (200g) unsalted soft butter
• ½ +⅛ cup (125g) sugar
• 2 ¼ cup (390g) All Purpose Flour
• 1 tsp fresh Tonka Bean ground*
• 1 pinch salt
• 1 egg

Instructions:​

1. In a mixing bowl, combine the softened butter, and granulated sugar.
2. Add the egg and ground Tonka Bean*.
3. Add the all-purpose flour and salt and mix until a soft and uniform dough forms. The dough should not be overly sticky.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough makes it easier to work with.
5. Preheat your oven to 350°F (180°C).
6. Cut the dough into 2 balls and on a floured surface roll the dough out to 1/4 inch thick.
7. Cut cookies with a star-shaped cookie cutter and place them on a parchment-covered cookie sheet.
8. Bake in the preheated oven for about 8-10 minutes or until the edges of the cookies are lightly golden. The cookies will still be pale in color.
9. Allow the Tonkasterne to cool completely on a wire rack. Once cooled, they are ready to be enjoyed.
10. Tonkasterne can be stored in an airtight container for up to 6-8 weeks.  

​
*If you can not get your hands on a Tonka bean you can replace it with:
1 tsp vanilla
⅛ tsp almond extract
1/8 tsp cinnamon
1 pinch of nutmeg.