Espresso cinnamon stars

Name: Espresso cinnamon stars
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 45
Ingredients: 2 TABLESPOONS instant espresso powder; 250 g Icing sugar; 3 Protein (Gr. M); 250 g ground hazelnuts; 250 g crushed almonds; 1 pck. Vanillin sugar; 2 TEASPOONS ground cinnamon; 2 TABLESPOONS Espresso Beans; 7-10 Tbsp Icing sugar; 2 cut open freezer bags (à approx. 3 l); baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
150 mins

Ingredients

Servings: 45

2 TABLESPOONS instant espresso powder
250 g Icing sugar
3 Protein (Gr. M)
250 g ground hazelnuts
250 g crushed almonds
1 pck. Vanillin sugar
2 TEASPOONS ground cinnamon
2 TABLESPOONS Espresso Beans
7-10 Tbsp Icing sugar
2 cut open freezer bags (à approx. 3 l)
baking paper

Directions

1
Grind espresso powder finely. Sift icing sugar. Beat the egg whites with the whisk of the hand mixer until stiff, adding icing sugar and espresso by the spoonful. Whip until thick and creamy. Remove 5-6 tablespoons (approx. 115 g) of the mixture and 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. 5 cm Ø) close together, knead the remaining dough again, roll out and cut out.
3
Cut out a total of approx. 45 stars and place them on 2 baking trays lined with baking paper. Spread the stars with the egg whites that have been set aside. Coarsely crush the beans and sprinkle on the biscuits. 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 allow to cool.