Cinnamon Star Cookies


Total time: 6hr 35m
Preparation Time: 60m

Servings
For 50 pieces


Nutritional Information

Contains 62 Kcal, 2g Protein, 5g Carbohydrates, 3g Fat


Ingredients

  • Teig und Glasur
  • 250 g icing sugar
  • 3 fresh egg whites
  • 1 pinch salt
  • 1.5 tbsp. cinnamon
  • 350 g ground almonds
  • 0.5 tbsp. Kirsch liquor

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Instructions

  • Teig und Glasur

    Beat the egg whites with the salt until stiff. Mix in the icing sugar, cover and refrigerate 6 tbsp (approx. 100 ml) for the glaze. Combine the cinnamon and almonds, add to the remaining egg white mixture along with the Kirsch, mix to form a dough. Roll out the dough in batches between a cut-open plastic bag or on a lightly sugared surface to a thickness of approx. 1 cm, loosen with a spatula. Cut out the stars, dipping the cutter in sugar each time, place the cookies on a tray lined with baking paper. To ice/dry, spoon a little icing in the middle of each star, use a wooden skewer to spread the icing to the tips. Leave to dry at room temperature for approx. 6 hrs. or overnight. Bake for approx. 5 mins. in the centre of an oven preheated to 250°C. Remove from the oven, allow to cool on a cooling rack.
  • Formen

    Teig portionenweise zwischen einem aufgeschnittenen Plastikbeutel oder auf wenig Zucker ca. 1 cm dick auswallen, mit einem Spachtel lösen. Sterne ausstechen, dabei das Förmchen immer wieder in ein mit Zucker gefülltes Schälchen drücken. Sterne auf ein mit Backpapier belegtes Blech legen.
  • Glasieren / Trocknen

    Wenig Glasur in die Mitte der Sterne geben, mit einem Holzspiesschen in die Spitzen ziehen. Bei Raumtemperatur ca. 6 Std. oder über Nacht trocknen.
  • Backen

    Ca. 5 Min. in der Mitte des auf 250 Grad vorgeheizten Ofens. Herausnehmen, auf einem Gitter auskühlen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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