Ingredients
Hint:
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
kochen@bettybossi.ch
Dough and icing
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 3 tbsp (approx. 40 g) to use as icing. Combine the almonds and cinnamon, add to the remaining egg white mixture along with the kirsch, mix to form a dough.
To shape
Roll out the dough in batches between a cut-open plastic bag or on a lightly sugared surface to a thickness of approx. 7 mm. Cut out the stars (approx. 11 cm in diameter), loosen with a spatula, regularly dipping the cutter in a small bowl of sugar. Place the stars on a baking tray lined with baking paper.
To dry
Drizzle the icing on top of the biscuits using a fork. Leave to dry at room temperature for approx. 6 hrs. or overnight.
To bake
Approx. 5 mins. in the centre of an oven preheated to 240 °C. Remove from the oven, transfer the cinnamon stars to a cooling rack with the baking paper and leave to cool.
Icing
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the butter and cinnamon, melt, mix. Drizzle on top of the biscuits using a fork, leave to dry briefly.
| Shelf life: | Store in an airtight tin for approx. 2 weeks. |
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