Cinnamon stars

For 60 stars
  • 250 g walnut kernels
  • 250 g Almond kernels with skin
  • 250 g Icing sugar
  • 3 protein (size M)
  • 1 packet vanillin sugar
  • 2 TL ground cinnamon
  • Walnut kernels
  • Icing sugar and ground cinnamon
  • Icing sugar for the work surface or 2 cut freezer bags (3 l)
  • baking paper
120 minutes
Finely grind walnuts and almonds in the universal chopper. Sift powdered sugar. Beat the egg whites with the whisk of the hand mixer until stiff. Stir in powdered sugar at a tablespoon. To coat the stars, remove 5–6 heaped tablespoons of egg whites (approx. 130 g). Mix in the ground nuts and almonds, vanilla sugar and cinnamon under the remaining egg whites
Nut dough between 2 layers of foil (cut freezer bags) or on a work surface 1/2 dusted with powdered sugar Roll out 1 cm thick. Cut out stars in different sizes and shapes and place on 2–3 baking sheets lined with baking paper. Always roll out the rest of the dough. So that the dough does not stick to the molds or the foil, they can be dusted with powdered sugar. Coat the stars thickly with the icing (brush)
Decorate some stars with walnut halves, some with roughly chopped nuts and almonds and leave some white. Bake trays one after the other in the preheated oven on the lower rail (electric oven: 150 ° C / fan: 125 ° C / gas: level 1) for 18–20 minutes. Let cool on a wire rack. Dust with powdered sugar or cinnamon just before serving
1 portion approx:
  • 80 kcal
  • 330 kJ
  • 2 g protein
  • 6 g fat
  • 5 g carbohydrates


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