John Myers
Cinnamon Stars with Chocolate
The perfect cinnamon stars with chocolate recipe with a picture and simple step-by-step instructions.
- 4 Protein
- 250 g Powdered sugar
- 400 g Ground almonds
- 50 g White chocolate
- 50 g Dark chocolate
- 1 tsp Cinammon
- 1 pinch Salt
- 1 tsp Cocoa
- 1 Splash High proof rum
- 1 Freeze bag
- Some ground almond to roll out
- Chop the chocolate (do not mix) and set aside. Then beat the egg white with the pinch of salt until stiff. It has to be very firm. Then sift in the powdered sugar while whipping and stir in. Set aside approx. 90 g of the measurements. Then stir the cinnamon into the larger portion.
- Now divide the dough. Stir in the white chocolate chips and half of the almonds into one half. The dark chocolate goes into the other, as well as the rum and cocoa powder and the rest of the almonds. The dough is now relatively tough and easy to work with. If it is too soft for you, just briefly put it in the refrigerator (30 min.).
- Now grab a freezer bag and cut it open so that only one side is connected. It is now your base for rolling out the dough so that it does not stick to your worktop. Scatter some ground almonds on the bag, put the dough on top and roll out about 8mm thick. Then cut out shapes: stars, owls, whatever you want.
- Place the finished cookies on a baking sheet lined with baking paper. Knead, roll out and cut out the remaining dough again and again until nothing is left. Make the same with the other dough.
- Now take the egg white you have set aside and put it in a pointed bag (if necessary, put it in a freezer bag) Put a white “pile” on each cookie and then use a small spoon to spread it over the entire surface of the cookie.
- Bake for 15 minutes at 150 ° C, bake on the lowest rack. The egg whites should stay white, i.e. not browned.
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