Cinnamon Stars

A cake recipe for all foodies:

Prepare: Preheat the oven. Cover the baking tray with parchment paper.

Dough: Beat egg whites in a wide beater with a mixer (whisk) on high speed until stiff. Note: Beat until stiff enough to leave a knife edge visible. Sift confectioners’ sugar and gradually fold in. To coat the stars, remove 2 well-heaped tablespoons of snow. Gently stir vanilla sugar, bitter almond flavoring, cinnamon and half of the hazelnuts or almonds into the remaining snow on lowest speed.

Knead in enough of the rest of the hazelnuts or almond kernels so that the dough barely sticks. Dust surface with confectioners’ sugar and roll out dough to about 1 cm thickness. Cut out stars, place on the baking tray, brush the stars with the snow left behind and bake.

Top/bottom heat: about 140 °C (preheated)

Hot air: approx. 120 °C (preheated)

Gas: level 1 (preheated)

Baking time: about 25 min.

Note: Please follow the instructions for your stove.

The pastry must still feel a little soft on the underside when you take it out. Pull the cinnamon stars off the baking sheet with the parchment paper and cool on a cooling rack.

Tips:

To whisk egg whites, there must be no trace of egg yolk in the egg whites and the baking bowl and whisk must be free of grease.

Frosting must spread smoothly onto stars, perhaps folding in a few drops of water.

Roll out dough between foil.

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