Glazed Cinnamon Stars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 71 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| 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 | 47 mg | (1 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams ground almonds
- 2 tsps Ground cinnamon
- 400 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 ground almonds and in the well place 300 grams (approximately 10 1/2 ounces) powdered sugar and 3 egg whites. Knead towards the center into a dough, which no longer sticks to the hands. If necessary, add more ground almonds.
Cover in plastic wrap and refrigerate overnight, which is best (at least 4 hours however).
Then roll dough flat about 5-7 mm (approximately 1/4 inch) thick on a work surface lightly sprinkled with ground almonds.
Again chill for about 1 hour.
For the glaze, whisk remainder of egg whites until foamy. Sprinkle in remainder of the powdered sugar.
Remove dough from the refrigerator and sprinkle with egg white glaze and chill again about 1 hour.
Preheat oven to 200°C (approximately 400°F) bottom heat and line a baking sheet with parchment paper.
Using a star cookie cutter, cut out cookies from the dough. If dough sticks, dip cutter briefly dip in hot water between cutting.
Place cookies on the baking sheet and bake for about 10 minutes with oven door slightly open.
The glaze should remain white and only the bottom should take on color.
Meanwhile, scrape egg white from remaining dough, combine leftover dough with a little ground almonds again, knead and make more cookies in the same procedure.
Remove from oven and let cool on the baking sheet then serve.
