Cinnamon stars

Name: Cinnamon stars
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 60
Ingredients: 500 g Almond kernels with skin; 250 g Icing sugar; 3 Protein (size M); 1 package Vanillin sugar; 3 TSP Cinnamon; 7-10 Tbsp a few drops of bitter almond aroma; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 60

500 g Almond kernels with skin
250 g Icing sugar
3 Protein (size M)
1 package Vanillin sugar
3 TSP Cinnamon
7-10 Tbsp a few drops of bitter almond aroma
7-10 Tbsp Icing sugar
baking paper

Directions

1
Finely grind the almonds in a universal grinder or almond mill. Pass the icing sugar through a fine sieve. Beat the egg white with the whisk of the hand mixer until stiff. Add icing sugar by the spoonful and stir in. (The egg white mixture must be beaten very hard.) To coat the stars, take off 5 tablespoons of beaten egg white (approx. 130 g) and set aside. Stir the almonds, vanillin sugar, cinnamon and bitter almond flavour into the remaining beaten egg white mixture.
2
Roll out the dough on a work surface dusted with icing sugar to a thickness of approx. 0.5 cm. (Dip the cookie cutters in icing sugar from time to time so that the dough does not stick to the cutters). Cut out stars of different sizes and carefully place them on two baking trays lined with baking paper. (The rest of the dough can be kneaded again and used in the same way.) Brush the stars thickly with the beaten egg white that has been put aside. Bake the trays one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for 18-20 minutes. Remove from the oven, place on a rack and allow to cool