Cinnamon stars

Name: Cinnamon stars
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 70
Ingredients: 150 g ground hazelnuts; 3 Protein (size M); 1 TEASPOON Lemon juice; 250 g Icing sugar; 2 coated Tsp ground cinnamon; 1 coated Tsp grated rind of 1 untreated lemon; 200 g ground peeled almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper; 1 (1 l capacity) Freezer bag; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 70

150 g ground hazelnuts
3 Protein (size M)
1 TEASPOON Lemon juice
250 g Icing sugar
2 coated Tsp ground cinnamon
1 coated Tsp grated rind of 1 untreated lemon
200 g ground peeled almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper
1 (1 l capacity) Freezer bag
baking paper

Directions

1
Preparation: Roast the hazelnuts briefly in a pan without fat, take them out and let them cool down. Sift icing sugar. Beat egg white and lemon juice until stiff. Gradually add the icing sugar while stirring. Remove 1/3 of the beaten egg white and fill into a freezer bag, close the bag. Mix cinnamon, lemon peel, nuts and almonds and stir into the remaining beaten egg white.
2
Roll out the dough on a work surface dusted with icing sugar to a thickness of about 1/2 cm. Cut out stars about 5 cm in size, dipping the cutter in flour in between. Knead the remaining dough again and again. Put the stars on three baking trays covered with baking paper. Cut off a corner of the freezer bag, sprinkle beaten egg white on the stars and smooth them down with a knife (moisten the blade again and again). Bake the trays one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 15 minutes