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
Dough and icing
How it's done
Dough and icing
Beat the egg whites with the salt until stiff. Mix in the icing sugar, cover and chill 6 tbsp (approx. 100 ml) to use as icing. Mix the almonds, apple pieces, jelly and cinnamon, add the remaining egg white mixture, combine 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, regularly dipping the cutter 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. 6 mins. in the centre of an oven preheated to 240°C. Remove from the oven, brush with the reserved icing while still hot, leave to cool on a rack.
|Tip:||Use dried apple slices instead of apple rings.|
|Tip:||Use a bowl filled with water instead of a bowl of sugar.|
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