Cinnamon stars

Name: Cinnamon stars
Cook time: 2 h
Total time: 2 h
Yield: 60
Ingredients: 250 g Walnut kernels; 250 g Almond kernels with skin; 250 g Icing sugar; 3 Protein (size M); 1 package Vanillin sugar; 2 TEASPOONS ground cinnamon; 7-10 Tbsp Walnut kernels; 7-10 Tbsp Icing sugar and ground cinnamon; 7-10 Tbsp Icing sugar for the work surface or 2 cut open freezer bags (3 l); baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 60

250 g Walnut kernels
250 g Almond kernels with skin
250 g Icing sugar
3 Protein (size M)
1 package Vanillin sugar
2 TEASPOONS ground cinnamon
7-10 Tbsp Walnut kernels
7-10 Tbsp Icing sugar and ground cinnamon
7-10 Tbsp Icing sugar for the work surface or 2 cut open freezer bags (3 l)
baking paper

Directions

1
Finely grind walnuts and almonds in the universal chopper. Sift icing sugar. Beat the egg whites with the whisks of the hand mixer until stiff. Stir in icing sugar by the spoonful. To coat the stars, take off 5-6 heaped tablespoons of beaten egg white (approx. 130 g). Stir the ground nuts and almonds, vanillin sugar and cinnamon into the remaining beaten egg whites.
2
Roll out nut dough between 2 layers of foil (cut open freezer bags) or on a work surface dusted with icing sugar 1/2-1 cm thick. Cut out stars in different sizes and shapes and spread them on 2-3 baking trays lined with baking paper. Roll out the remaining dough again and again. To prevent the dough from sticking to the trays or foil, dust them with icing sugar. Thickly coat the stars with the icing (brush)
3
Decorate some stars with walnut halves, some with roughly chopped nuts and almonds and leave some white. Bake the trays one after the other in the preheated oven on the lower rack (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) for 18-20 minutes. Let them cool down on a cake rack. Dust with icing sugar or cinnamon shortly before serving