Cinnamon stars

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 55
  • 250 g + 1 tablespoon icing sugar
  • 3 Protein (size M)
  • 500 g ground almonds with skin
  • 1 package Vanillin sugar
  • 3 TSP ground cinnamon
  • 6 Drops of bitter almond aroma
  • 7-10 Tbsp Icing sugar
  • 2 (6 l) large, sliced freezer bags
  • baking paper

Directions

  1. 1

    Sift 250 g icing sugar. Beat the egg whites with the whisks of the hand mixer until stiff. Stir in icing sugar by the spoonful. Remove 5-6 heaped tablespoons of beaten egg whites (approx. 130 g) to coat the stars. Add almonds, vanilla sugar, cinnamon and bitter almond flavour to the remaining beaten egg white and knead with the dough hooks of the hand mixer.

  2. 2

    Sift approx. 1 tbsp. icing sugar onto the work surface, knead the almond mixture into a dumpling and roll out 1/2-1 cm thick between the freezer bags. If necessary, lightly dust the foil with icing sugar. Cut out different stars (shapes and sizes: approx. 6.5 cm Ø, approx. 5 cm Ø and approx. 4.5 cm Ø) and place them on 2-3 baking trays lined with baking paper. To prevent the dough from sticking to the baking trays, dip them in warm water from time to time. The remaining dough can be rolled out again and again

  3. 3

    Take off the egg whites and spread them thickly on the stars with a brush. Bake the trays one after the other in the preheated oven, lower shelf (electric oven: 150 °C/ convection oven: not suitable/ gas: level 1) for 15-20 minutes. Let the stars cool down and dust with icing sugar

  4. 4

    On 60 stars:

Nutrition Facts

KCAL
70 kcal
CARBS
5 g
FATS
5 g
PROTEINS
2 g