Cinnamon egg liqueur stars

Name: Cinnamon egg liqueur stars
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 60
Ingredients: 375 g Icing sugar; 2 Protein (size M); 350 g ground hazelnuts; 1 package Vanillin sugar; 2 TEASPOONS Cinnamon powder; 3 TABLESPOONS Egg liqueur; 7-10 Tbsp yellow food coloring; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 60

375 g Icing sugar
2 Protein (size M)
350 g ground hazelnuts
1 package Vanillin sugar
2 TEASPOONS Cinnamon powder
3 TABLESPOONS Egg liqueur
7-10 Tbsp yellow food coloring
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Sift 250 g icing sugar. Beat the egg whites until stiff, stirring in icing sugar by the spoonful. Knead the hazelnuts, vanilla sugar and cinnamon with the beaten egg whites
2
Knead the hazelnut mixture into a dumpling on a work surface dusted with icing sugar and roll out between 2 layers of foil approx. 8 mm thick. Cut out shooting stars (approx. 3.5 x 8 cm), dipping the cutters in warm water from time to time. Knead the rest and cut out further
3
Place stars on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric oven: 150 °C/ convection oven: not suitable/ gas: stage) for 15-20 minutes and let cool off. Sift 125 g icing sugar and mix with egg liqueur to a smooth glaze. If the icing is not yellow enough, add a little food colouring. Spread the stars with it, let it dry and pack it in an airtight tin
4
Waiting time approx. 1 hour