Cinnamon stars

Name: Cinnamon stars
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45
Ingredients: 250 g Icing sugar; 3 Protein (size M); 250 g ground hazelnuts; 250 g crushed almonds; 1 package Vanillin sugar; 2 TEASPOONS ground cinnamon; 7-10 Tbsp Icing sugar for the work surface or 2 cut open freezer bags (3 l); baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 45

250 g Icing sugar
3 Protein (size M)
250 g ground hazelnuts
250 g crushed almonds
1 package Vanillin sugar
2 TEASPOONS ground cinnamon
7-10 Tbsp Icing sugar for the work surface or 2 cut open freezer bags (3 l)
baking paper

Directions

1
Sift the icing sugar. Beat the egg whites with the whisk of the hand mixer until stiff, adding icing sugar by the spoonful. Whip until thick and creamy. Remove 5-6 tablespoons (approx. 115 g) of the mixture, set aside
2
Stir nuts, almonds, vanillin sugar and cinnamon into the remaining beaten egg white. Roll out the dough between 2 layers of foil (cut open freezer bags) or on a work surface dusted with icing sugar to a thickness of approx. 1 cm. Cut out stars (approx. cm Ø) close together, knead the remaining dough again, roll out and cut out
3
Cut out approx. 45 stars (each 5 cm Ø). Spread on 2 baking trays lined with baking paper. Spread the stars with the egg whites put aside. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) one after the other for approx. 18 minutes. Remove from the oven, place on a cake rack and let cool off