Nut Cinnamon Shooting Stars

Name: Nut Cinnamon Shooting Stars
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: 250 g Flour; 1 egg (size M); 125 g Sugar; 2 packages Vanillin sugar; 2 TABLESPOONS Cocoa powder; 200 g cold butter; 2 Protein (size M); 75 g ground almonds; 75 g ground hazelnuts; 1 TEASPOON Cinnamon; 50 g Dark chocolate coating; 13 whole hazelnuts; 7-10 Tbsp Icing sugar; 7-10 Tbsp Paper piping bags; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 25

250 g Flour
1 egg (size M)
125 g Sugar
2 packages Vanillin sugar
2 TABLESPOONS Cocoa powder
200 g cold butter
2 Protein (size M)
75 g ground almonds
75 g ground hazelnuts
1 TEASPOON Cinnamon
50 g Dark chocolate coating
13 whole hazelnuts
7-10 Tbsp Icing sugar
7-10 Tbsp Paper piping bags
baking paper

Directions

1
Sift the flour into a bowl and make a depression in the middle. Place the egg, 100 g sugar, 1 packet of vanilla sugar and cocoa in the depression. Put butter in flakes on the rim. Work into a smooth dough with the dough hooks of the hand mixer and chill for about 30 minutes.
2
Roll out the dough about 3 mm thin. Cut out shooting stars (8 x 3.5 cm) and spread them on 2 baking trays lined with baking paper. Beat the egg whites until stiff, add 25 g sugar and 1 packet of vanillin sugar. Fold in ground almonds, nuts and cinnamon. Spread the mixture over the shooting stars. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Take out and let cool down.
3
Dust the cookies with icing sugar. Halve the hazelnut kernels. Melt the chocolate coating over a warm water bath, fill it into a small paper piping bag and decorate the cookies with it. Decorate each shooting star with 1/2 hazelnut