Cinnamon stars with cinnamon caramel

Cinnamon stars with cinnamon caramel

Total: 6 hr 35 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / piece: 318 kcal
, Fat: 20 g
, Carbohydrate: 23 g
, Protein: 9 g

Ingredients

10 pieces

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

2 fresh egg whites
1 pinch salt
170 g icing sugar
350 g ground almonds
1 ½ tbsp cinnamon
½ tbsp kirsch or water

Icing

40 g sugar
1 tbsp water
1 tbsp butter
1 tsp cinnamon
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How it's done

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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.

Good to know
Shelf life: Store in an airtight tin for approx. 2 weeks.

How-tos

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