White chocolate cinnamon stars

White chocolate cinnamon stars

1 hr Active
2 hr 5 Min. Total
76 kcal per piece
vegetarian, gluten-free
Nutritional value / piece: Fat: 5 g, Carbohydrate: 5 g, Protein: 2 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Fork
  • Knife
  • Measuring cup
  • Mixer
  • Oven mitts
  • Pan
  • Paring knife
  • Rolling pin
  • Rubber spatula
  • Scissors
  • Tablespoon
  • Teaspoon
  • Timer
  • Wooden rolling pin guides
  • small bowl
  • Cutting board
  • Cookie cutters
  • Kitchen scales
  • Cooling rack

Ingredients

50 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Biscuit dough

2 fresh egg whites
1 pinch salt
100 g icing sugar
100 g white chocolate
350 g shelled ground almonds
1 ½ tbsp cinnamon

To shape

a little sugar

To decorate

1 bag white cake icing (approx. 120 g)
some sugar pearls

How it's done

The kids can help at the marked areas .

Biscuit dough

2 fresh egg whites
1 pinch salt
100 g icing sugar

Place the egg whites and salt in a measuring cup, beat until stiff using the whisk on a mixer. Gradually add the icing sugar, continue to beat until the egg whites turn glossy.

100 g white chocolate
350 g shelled ground almonds
1 ½ tbsp cinnamon

Finely chop the chocolate, mix with the almonds and cinnamon in a bowl, add to the egg whites.Combine to form a dough using a rubber spatula.

To shape

a little sugar

Roll out the dough in batches to approx. 1 cm thick between two sheets of baking paper, cut out stars, place on a baking tray lined with baking paper. Cover and chill for approx. 1 hr.

To bake

Approx. 5 mins. per tray in the centre of an oven preheated to 240°C. Remove from the oven, leave to cool completely on a rack.

To decorate

1 bag white cake icing (approx. 120 g)
some sugar pearls

Melt the cake icing in a hot bain-marie,stir until smooth, drizzle the icing over the biscuits with a spoon. Sprinkle with sugar pearls,leave to dry.

Good to know
Shelf life: Keep in an airtight tin for approx. 3 weeks.
Tip: Dip the cutter in sugar each time so that the dough is less likely to stick and the biscuits have a lovely sugary finish.
Tip: Once rolled out, the dough can be chilled, making it easier to cut.
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