Cinnamon stars

Name: Cinnamon stars
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 250 g Icing sugar; 3 Protein (size M); 1 TEASPOON Lemon juice; 2 coated Tsp Cinnamon; 1 coated Tsp grated rind of 1 untreated lemon; 350 g ground almonds without skin; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 1 small freezer bag; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

250 g Icing sugar
3 Protein (size M)
1 TEASPOON Lemon juice
2 coated Tsp Cinnamon
1 coated Tsp grated rind of 1 untreated lemon
350 g ground almonds without skin
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
1 small freezer bag
baking paper

Directions

1
Sift the icing sugar. Beat the egg whites and lemon juice with the whisk of the hand mixer until stiff. Continue beating, gradually adding icing sugar. Remove 1/3 of the beaten egg whites and pour into a freezer bag (1 litre capacity), close the bag. Mix cinnamon, lemon peel and almonds and fold into the remaining beaten egg white. Roll out the dough on a work surface dusted with icing sugar to a thickness of almost 1 cm.
2
Cut out stars of about 5 cm and shooting stars of different sizes, dipping the cookie cutter in flour in between. Knead the remaining dough again and again. Place the stars on three baking trays covered with baking paper. Cut a corner of the freezer bag, spray beaten egg white on the stars and smooth it down with a damp blade. Bake the trays one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 15 minutes. Remove small shooting stars from the baking tray approx. 5 minutes earlier