Cinnamon Stars – Egg White Use

Beat the egg whites with a mixer on high speed until stiff. Sift the powdered sugar and gradually fold in. To coat the stars, remove 2 well heaped tablespoons of snow.

Stir vanilla sugar, baking oil and cinnamon into the remaining snow. Gently incorporate half of the nuts/almond kernels on lowest speed. Knead in enough of the rest so that the dough barely sticks. Roll out the dough on a work surface sprinkled with ground almonds/nuts, or sifted powdered sugar, to a thickness of about 0.5 cm. Cut out stars, place on a paper-lined baking sheet, brush with the reserved snow. The icing must be such that it can be spread smoothly on the stars, perhaps fold in a tiny bit of water. Bake in heated oven at 130-150 C. Bake for 20-half hours.

The pastry should still feel a little soft when you take it out. It is best to keep the cinnamon stars in boxes.

I baked at 140 C. Baked for 20 min. Better would be probably yet the lower temperature, so 130 C. and more cinnamon for my good taste.

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