1. Mix the almonds with the cinnamon. Gently warm the egg whites and the sugar in a warm bain-marie and stir until the sugar has fully dissolved. Mix all the ingredients together with the dough hooks of the hand mixer to make a dough and leave somewhere cold for 2 - 3 hours, to allow the dough to become sufficiently firm. Then roll out the mixture between two layers of film until it is about 8 mm thick and stand it in a freezer for about 30 minutes.
2. To make the glaze, stir the egg white and the icing sugar together to make a thick paste then apply a very thin coating to the frozen mixture with an angled pallet knife or a dough scraper, saving some of the mixture to glaze the second batch. Freeze the glazed dough again briefly, as this will make it easier to cut out the shapes. Use the cinnamon star cutter to cut out the stars. Leave as much space as possible and every now and then, dip the cutter in hot water.
3. Place the stars on a baking tray lined with a Filou Flexx magic baking sheet and cook in a preheated oven at 160°C for about 10 - 15 minutes. While this is happening, knead the leftover dough, adding the almonds to compensate for the moistness of the glaze. Proceed with this new dough in exactly the same way as for the first batch. Place the finished cinnamon stars in a biscuit tin, covering each layer with a sheet of greaseproof paper.
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