Cinnamon stars

For 45 pieces
  • 250 g Icing sugar
  • 3 Protein (size M)
  • 250 g ground hazelnuts
  • 250 g ground almonds
  • 1 packet Vanillin sugar
  • 2 TL ground cinnamon
  • Icing sugar for the work surface or 2 Cut freezer bags (3 l)
  • baking paper
90 minutes
very easy
Sieve powdered sugar. Beat the egg whites with the whisk of the hand mixer until stiff, sprinkling in the icing sugar at a tablespoon. Whip until thick and creamy. Remove 5–6 tablespoons (approx. 115 g) of the mixture, set aside
Stir the nuts, almonds, vanilla sugar and cinnamon into the remaining egg whites. Roll out the dough between 2 layers of foil (cut freezer bags) or on a work surface dusted with powdered sugar to a thickness of approx. 1 cm. Cut out stars (approx. Cm Ø) close together, knead the remaining dough again, roll out and cut out
Approx. Cut out 45 stars (5 cm in diameter). Spread on 2 baking sheets lined with baking paper. Brush the stars with the egg whites you have set aside. Bake trays one after the other in the preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: see manufacturer) for about 18 minutes. Take out of the oven, place on a wire rack and let cool down
1 piece approx:
  • 90 kcal
  • 370 kJ
  • 2 g protein
  • 6 g fat
  • 6 g carbohydrates


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