Small cinnamon blossoms
easy
60 mins
60 mins
Ingredients
- 2 Protein
- 7-10 Tbsp (size M)
- 5 g liquid sweetener (approx. 1 1/2 teaspoon)
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 TABLESPOON Lemon juice
- 1 knife tip Cinnamon
- 130 g crushed almonds
- 30 g Diabetic sweetness
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Cinnamon and lemon peel strips
- 7-10 Tbsp crushed almonds
Directions
- 1
Beat the egg whites with the whisks of the hand mixer until stiff. Add sweetener little by little. Fold in lemon zest, lemon juice, cinnamon and 2/3 of the almonds. Knead in the rest of the almonds. Cover and let rest for about 1 hour. Roll out on a work surface sprinkled with almonds to a thickness of approx. 0.5 mm and cut out flowers with a cutter (approx. 5 cm Ø).
- 2
Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 150 °C/ gas: level 1) for about 15 minutes. Let cool on a cake rack. For the glaze, mix diabetic sweetness, 1 teaspoon lemon juice and 1-2 tablespoons of water. Spread the flowers with it and let them dry. Decorate with cinnamon and lemon peel strips. Results in approx. 24 pieces
- 3
3 3 pieces = 1/2 BE
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