Almond cinnamon wedges

Name: Almond cinnamon wedges
Cook time: 1 h
Total time: 1 h
Yield: 46
Ingredients: 200 g dried apricots; 250 g Almonds with skin; 125 g Icing sugar; 2 Protein (size M); 1 package Vanillin sugar; 11/2 TSP ground cinnamon; 3 drops of bitter almond baking oil; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 46

200 g dried apricots
250 g Almonds with skin
125 g Icing sugar
2 Protein (size M)
1 package Vanillin sugar
11/2 TSP ground cinnamon
3 drops of bitter almond baking oil
7-10 Tbsp Icing sugar
baking paper

Directions

1
Squeeze the apricots slightly flat and cut out small stars (2.5 cm Ø) with a mould (32 stars approx. 100 g). Finely grind the almonds. Pass the icing sugar through a sieve.
2
Beat the egg whites with the whisks of the hand mixer until stiff. Stir in icing sugar by the spoonful. Take off approx. 50 g of beaten egg white for spreading. Stir almonds, vanilla sugar, cinnamon and bitter almond oil into the remaining beaten egg whites.
3
Dust a work surface with icing sugar and roll out the dough about 1/2 cm thick. Cut out squares of about 5x5 cm and halve them diagonally. Spread them on a baking tray lined with baking paper and brush with the egg whites that have been put aside.
4
Decorate each triangle with an apricot star. Bake in the preheated oven (electric oven: 150 °C/ gas: level 1) for 18-20 minutes. Let cool on a cake rack. Results in about 32 corners.