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 almonds without skin
  • powdered sugar
  • flour
  • 1 small freezer bag
  • baking paper
90 minutes
Sieve powdered 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 pour into a freezer bag (1 liter capacity), seal the bag. Mix the cinnamon, lemon peel and almonds 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 about 5 cm stars and different sized shooting stars, 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 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. Take small shooting stars from the baking sheet about 5 minutes earlier
1 piece approx:
  • 60 kcal
  • 250 kJ
  • 2 g protein
  • 4 g fat
  • 5 g carbohydrates


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