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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Using a whisk, gently beat the egg white and salt in a bowl. Stir in the sugar. Add the lemon juice, almonds, chocolate, cinnamon and cardamom, mix to form a dough.
To shape and dry
On a lightly sugared surface, roll out the dough in batches to a thickness of approx. 1 cm, loosen with a spatula. Cut out the stars, regularly dipping the cutters in a bowl of sugar. Place the stars on a baking tray lined with baking paper. Leave to dry at room temperature for approx. 6 hrs. or overnight.
Approx. 5 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a rack.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dip the cinnamon stars in the chocolate, allow to drip, decorate with sugar pearls, leave to dry on a sheet of baking paper.
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