3 egg whites (size M)
250 g icing sugar
1 vanilla sugar
3 drops rum aroma as desired
1 teaspoon ground cinnamon
app. 400 g ground almonds with peel or hazelnuts
Cover the baking tray with baking paper. Preheat oven.
Top/bottom heat: about 140°C
Hot air: about 120°C
Beat the egg whites in a mixing bowl with a mixer (stirring rods) until very stiff at high speed. Sieve the icing sugar and gradually stir in. To brush the stars, remove 2 well heaped tablespoons of beaten egg white. Carefully stir vanilla sugar, aroma, cinnamon and half of the almonds or hazelnuts at the lowest setting under the remaining beaten egg white. Knead in the rest of the almonds or hazelnuts until the dough hardly sticks.
Sprinkle the working surface with icing sugar and roll out the dough to a thickness of about 1 cm. Cut out the stars.
Place the stars on the baking tray and brush with the beaten egg whites left behind. Bake.
- Insertion: bottom
- Baking time: about 25 min.
The underside of the pastry must still feel a little soft when removed. Remove the cinnamon stars with the baking paper from the baking tray and let them cool on a cake rack.
The cinnamon stars should be kept in well sealable boxes to keep them fresh.
Recipe translated from Dr. Oetker: https://www.oetker.de/rezepte/r/zimtsterne.html