Almond cinnamon hearts

Name: Almond cinnamon hearts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 35
Ingredients: 2 Protein; 125 g Sugar; 175 g ground almonds with skin; 1 TEASPOON Cinnamon; 1 TEASPOON Baking Cocoa; 125 g Icing sugar; 35 (approx. 40 g) whole almonds with skin; Baking paper, flour and cling film; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 35

2 Protein
125 g Sugar
175 g ground almonds with skin
1 TEASPOON Cinnamon
1 TEASPOON Baking Cocoa
125 g Icing sugar
35 (approx. 40 g) whole almonds with skin
Baking paper, flour and cling film
baking paper

Directions

1
Beat 1 egg white until stiff. Add sugar and continue beating for 6-8 minutes. Mix almonds, cinnamon and cocoa. Fold into the egg white mixture and work into a smooth dough. Pour the dough onto a piece of baking paper sprinkled with flour. Cover with cling film and roll out the dough to a thickness of approx. 5 mm. Cut out hearts (approx. 5.5 cm Ø) from the dough and place them on 2 baking trays lined with baking paper.
2
Beat the remaining egg white until stiff for the icing. Add icing sugar and stir in. Brush the hearts with the icing and place 1 almond on each. Bake in the preheated oven (electric: 150 °C/ gas: level 1) for 15-20 minutes on the lowest rack. After 5 minutes baking time cover if necessary and continue baking. Let cool off