Cinnamon stars

Name: Cinnamon stars
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 250 g + some icing sugar; 3 Protein (Gr. M); 7-10 Tbsp Salt; 2 coated Tsp Cinnamon; 350 g ground almonds (with skin); 7-10 Tbsp Flour; 7-10 Tbsp Walnut kernels; 1 Freezer bag or disposable piping bag; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

250 g + some icing sugar
3 Protein (Gr. M)
7-10 Tbsp Salt
2 coated Tsp Cinnamon
350 g ground almonds (with skin)
7-10 Tbsp Flour
7-10 Tbsp Walnut kernels
1 Freezer bag or disposable piping bag
baking paper

Directions

1
Line two baking trays with baking paper. Sieve 250 g icing sugar. Beat the egg whites and 1 pinch of salt until stiff with the whisks of the mixer, gradually adding icing sugar. To coat the stars, fill 6-8 tbsp. of beaten egg white into the freezer bag.
2
Mix cinnamon and almonds, fold into the remaining beaten egg white.
3
Roll out the dough on a work surface dusted with icing sugar to a thickness of about 1/2 cm. Cut out stars in different sizes and shapes, dip the cutters in flour from time to time, knock off the flour.
4
Rest of dough knead again and again, roll out and cut out.
5
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1). Place stars on the plates. Cut off a small corner of the freezer bag. Spray egg whites on the stars and spread. Decorate with walnuts if necessary.
6
Bake in the oven one after the other for about 15 minutes. Let them cool down. Cinnamon stars keep for 2-3 weeks with an apple slice in the cookie tins.