Frosted Cinnamon Stars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 5.05 g | (5 %) | ||
| Fat | 9.96 g | (9 %) | ||
| Carbohydrates | 32.74 g | (22 %) | ||
| Sugar added | 27.79 g | (111 %) | ||
| Roughage | 2.27 g | (8 %) |
| Vitamin A | 0.14 mg | (18 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.54 mg | (38 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 1.54 mg | (13 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 10.67 μg | (4 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 12.83 μg | (29 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 0.01 mg | (0 %) | ||
| Potassium | 151.78 mg | (4 %) | ||
| Calcium | 55.6 mg | (6 %) | ||
| Magnesium | 54.19 mg | (18 %) | ||
| Iron | 0.76 mg | (5 %) | ||
| Iodine | 5.57 μg | (3 %) | ||
| Zinc | 0.64 mg | (8 %) | ||
| Saturated fatty acids | 0.78 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 250 grams ground almonds
- 2 tsps Ground cinnamon
- 375 grams powdered sugar
- 4 medium sized egg whites
- ground almonds (for the work surface)
Preparation steps
Pile up the ground almonds on the work surface and make a well in the center. Sprinkle the cinnamon onto the almonds and place 250 grams (approximately 9 ounces) powdered sugar and 3 egg whites into the well. Knead together on either side of the well to a make a dough, until it no longer sticks to your hands. If necessary, add more ground almonds.
Wrap in plastic wrap and refrigerate overnight (or at least 4 hours).
Then roll flat to 6-8 mm (approximately 1/4 inch) thick on the work surface lightly sprinkled with ground almonds.
Refrigerate for about 1 hour.
For the icing, stir the remaining eggs in a bowl with the remaining powdered sugar until a thick icing forms.
Remove the dough from the refrigerator and coat thinly with the icing (up to 4-5 tablespoons). Again, refrigerate for about 1 hour.
Preheat the oven to 200ºC (approximately 400°F). Line a baking sheet with parchment paper.
Use a star cookie cutter to cut shapes from the dough. If the dough becomes too sticky, quickly dip the cookie cutter in hot water (or flour) before cutting more shapes.
Place the cookies on the baking sheet and bake for about 10 minutes, leaving the oven door slightly ajar.
The icing should remain white and the cookies should take on color on the bottom.
Meanwhile, knead the dough scraps with a bit of ground almonds and cut out and bake more cookies (coat with the remaining icing).
Remove from oven, let cool on the sheet, and then serve.
