Classical Cinnamon Stars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 70 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 45 mg | (1 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 250 grams ground almonds
- 2 tsps Ground cinnamon
- 375 grams powdered sugar
- 4 medium egg whites
- ground almonds (to roll out)
Preparation steps
Pile ground almonds on a work surface and make a well in the center. Sprinkle cinnamon on the almonds and pour into the well 250 grams (approximately 1/2 pound) powdered sugar and 3 egg whites. Knead into a dough which no longer sticks to the hands. If necessary, add more ground almonds. Cover in plastic wrap and it is best to refrigerate overnight (at least 4 hours however).
Roll out dough on a work surface lightly sprinkled with ground almonds to 6-8 mm (approximately 1/4 inch). Again chill for about 1 hour.
For the glaze, whisk remaining egg whites in a bowl and gradually sprinkle in remaining powdered sugar, while stirring to create a thick glaze.
Remove dough from refrigerator and thinly coat with glaze (up to 4-5 tablespoons). Again, chill for about 1 hour.
Preheat oven to 200°C (approximately 400°F) bottom heat. Line a baking sheet with parchment paper.
Cut out dough with a cookie cutter into stars. If dough is too sticky, briefly dip the cookie cutter in hot water between each cut.
Place cookies on the baking sheet and bake for about 10 minutes with oven door slightly open.
The glaze should remain white and only on the bottom of the cookie should take on color.
Meanwhile, knead leftover dough with a little ground almonds and make more cookies (coated with the retained glaze) following the same process.
Remove from oven, let cool on the baking sheet and serve as desired.
