John Myers
Filled Hazelnut Stars with Cinnamon
The perfect filled hazelnut stars with cinnamon recipe with a picture and simple step-by-step instructions.
- 50 g Ground hazelnuts
- 130 g Butter
- 50 g Powdered sugar
- 1 pinch Salt
- 2 Vanilla pods (pulp only)
- 190 g Flour
- 1 Protein
- The filling
- 60 g Soft butter
- 30 g Powdered sugar
- 5 ml Rum
- 2 Msp Clove powder
- 0,25 tsp Ground cinnamon
- 2 Msp Ground star anise
- The casting
- Powdered sugar
- Hot water
- 0,25 tsp heaped Ground cinnamon
- Roast the mixed hazelnuts dry in a pan and spread them out to cool. In a bowl, quickly mix the butter with the powdered sugar, salt and vanilla pulp, mix the flour and the cooled hazelnuts and add to the butter mixture together with the egg white, mix well. Wrap the dough in cling film and let it rest for at least 2 hours.
- Put some baking paper on the work surface, cover the dough with cling film and roll it out … not too thin, otherwise the dough will turn black too quickly … it should be about 5-8 mm thick. Then cut out with a star cutter until the dough is all. Place the stars on a baking sheet lined with baking paper and bake at 200 ° C for 10-14 minutes … then let cool down.
- For the cream filling: Mix the butter with the powdered sugar, rum and the spices until a creamy consistency is achieved – don’t forget to taste ^^ Now spread the buttercream on half of the stars and then cover with the other half of the stars.
- For the icing: whisk powdered sugar with a little hot water and cinnamon until a viscous mass has formed and then brush the mass onto the stars .. then let it dry. Store cool! Bon appetit and Merry Christmas
- I always prepare the casting from my head, so unfortunately I do not know the exact amount. I guess 3-5 tablespoons of powdered sugar … I baked / made these stars for the first time today and I’m thrilled.
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