Cinnamon stars

For 50 pieces
  • 250 g Icing sugar
  • 3 Protein (size M)
  • 1 TL Lemon juice
  • 2 deleted TL cinnamon
  • 1 level teaspoon grated zest of 1 untreated lemon
  • 350 g ground hazelnut kernels
  • Icing sugar
  • flour
  • 1 (1 l content) small freezer bag
  • Baking paper
75 minutes
Sieve icing sugar. Beat egg white and lemon juice with the whisk of the hand mixer until stiff. Continue beating, gradually drizzling in the powdered sugar. Remove 1/3 of the egg whites and place in a freezer bag, seal the bag.
Mix the cinnamon, lemon peel and nuts and fold into the remaining egg whites. Roll out the dough almost 1 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 again and again. Place the stars on 2 baking sheets lined with baking paper. Cut off a corner of the freezer bag, sprinkle the egg whites on the stars and smooth down with a knife, the blade moistened.
Bake the 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:
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 4 g fat
  • 6 g carbohydrates


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