Almond and cinnamon hearts

For 35 pieces
  • 2 protein
  • 125 g Sugar
  • 175 g ground almonds with skin
  • 1 TL cinnamon
  • 1 TL Baked cocoa
  • 125 g Icing sugar
  • 35 (approx. 40 g) whole almonds with skin
  • baking paper, flour and cling film
  • baking paper
90 minutes
Beat 1 egg white until stiff. Sprinkle in sugar and continue beating for 6-8 minutes. Mix the almonds, cinnamon and cocoa. Fold into the egg white mixture and work into a smooth dough. Place the dough on a piece of parchment paper dusted with flour. Place cling film on top and roll out the dough about 5 mm thick. Cut out hearts (approx. 5.5 cm Ø) from the dough and place on 2 baking trays lined with baking paper. For the topping, beat the remaining egg white until stiff. Add powdered sugar and stir in. Brush the hearts with the icing and place 1 almond on each. Bake in the preheated oven (electric stove: 150 ° C / gas: level 1) for 15-20 minutes on the lowest rail. After 5 minutes of baking time, cover and continue baking. Let cool down
1 piece approx:
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 3 g fat
  • 7 g carbohydrates


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