Cinnamon stars

For 55 stars
  • 250 g + 1 tbsp icing sugar
  • 3 Protein (size M)
  • 500 g ground almonds with skin
  • 1 packet vanillin- Sugar
  • 3 TL ground cinnamon
  • 6 drops Bitter almond flavor
  • Icing sugar
  • 2 (6 l) large, cut open freezer bags
  • Baking paper
90 minutes
Sieve 250 g powdered sugar. Beat the egg whites with the whisk of the hand mixer until stiff. Stir in powdered sugar, tablespoon at a time. Remove 5–6 heaped tablespoons of egg whites (approx. 130 g) to coat the stars. Add the almonds, vanilla sugar, cinnamon and bitter almond flavor to the remaining egg whites and knead with the dough hook of the hand mixer
Approx. Sieve 1 tablespoon of powdered sugar onto the work surface, knead the almond mixture into a dumpling and roll out 1 / 2–1 cm thick between the freezer bags. If necessary, lightly dust the foil with powdered sugar. Cut out different stars (shapes and sizes: approx. 6.5 cm in diameter, approx. 5 cm in diameter and approx. 4.5 cm in diameter) and place on 2–3 baking sheets lined with baking paper. So that the dough does not stick to the molds, dip them in warm water in between. The rest of the dough can be rolled out again and again
Use a brush to apply a thick coat of the removed egg white coating to the stars. Bake trays one after the other in the preheated oven, lower rail (electric stove: 150 ° C / convection: not suitable / gas: level 1) for 15–20 minutes. Let the stars cool down and dust them with powdered sugar
With 60 stars:
1 portion approx:
  • 70 kcal
  • 290kJ
  • 2 g protein
  • 5 g fat
  • 5 g carbohydrates


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