Almond and Cinnamon Sticks

For 46 pieces
  • 200 g dried apricots
  • 250 g Almonds with skin
  • 125 g Icing sugar
  • 2 protein (size M)
  • 1 packet vanillin sugar
  • 11/2 TL ground cinnamon
  • 3 drops of bitter almond baking oil
  • Icing sugar
  • baking paper
60 minutes
Press the apricots a little flat and use a mold to cut out small stars (2.5 cm Ø) (32 stars approx . 100 g). Finely grind the almonds. Put powdered sugar through a sieve.
Beat the egg whites with the whisk of the hand mixer until stiff. Stir in powdered sugar, tablespoon at a time. Approx. Remove 50 g of egg whites for brushing. Stir the almonds, vanilla sugar, cinnamon and bitter almond baking oil into the remaining egg whites.
Dust a work surface with powdered sugar and roll out the dough about 1/2 cm thick. Cut out squares of approx. 5x5 cm and cut them in half diagonally. Spread on a baking sheet lined with baking paper and brush with the egg whites that have been put back.
Decorate each triangle with an apricot star. Bake in a preheated oven (electric stove: 150 ° C / gas: level 1) for 18-20 minutes. Let cool on a wire rack. Makes about 32 corners.
1 piece approx:
  • 50 kcal
  • 210 kJ
  • 1 g protein
  • 3 g fat
  • 4 g carbohydrates


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