Cinnamon stars

For 70 pieces
  • 150 g ground hazelnut kernels
  • 3 protein (size M)
  • 1 TL lemon juice
  • 250 g powdered sugar
  • 2 coated teaspoons ground cinnamon
  • 1 deleted TL grated zest of 1 untreated lemon
  • 200 g ground peeled almonds
  • Icing sugar
  • flour
  • baking paper
  • 1 (1 l content) Freezer bags
  • baking paper
90 minutes
Preparation: Briefly toast the hazelnuts in a pan without fat, remove them and let them cool down. Sift powdered sugar. Beat egg white and lemon juice until stiff. Gradually pour in the powdered sugar while stirring. Remove 1/3 of the egg whites and place in a freezer bag, seal the bag. Mix the cinnamon, lemon zest, nuts and almonds and stir into the remaining egg whites. Roll out the dough about 1/2 cm thick on the work surface dusted with powdered sugar. Cut out stars about 5 cm in size, dipping the cutter in flour in between. Knead the remaining dough together again and again. Place the stars on three baking sheets lined with baking paper. Cut off a corner of the freezer bag, sprinkle egg whites on the stars and use aSmooth the knife (moisten the blade again and again). Bake trays one after the other in the preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) for about 15 minutes
1 piece approx.:
  • 40 kcal
  • 160 kJ
  • 1 g protein
  • 3 g fat
  • 4 g carbohydrates


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