Cinnamon Stars

For the cinnamon stars, beat the egg whites until very firm. Fold the sifted powdered sugar into the beaten egg whites, one tablespoon at a time. Set aside 3 tablespoons of the beaten egg whites to coat and cover with aluminum foil.

Stir the vanilla sugar, cinnamon, coffee powder and ground almonds into the remaining beaten egg whites until the dough barely sticks. Knead the dough with a little ground almonds on the work surface briefly into a ball and place in a cut open large freezer bag (then the dough will not stick to the work surface and rolling pin).

Roll out the dough to 1/2 cm thick. Place the rolled out dough in the freezer bag, preferably on a kitchen board, in the refrigerator for about 2 hours. Preheat the oven to 100 degrees convection. Open the freezer bag and cut out stars (approx. 3.5 to 4 cm in diameter) from the dough. Press the cutter into some powdered sugar in between, then the dough won’t stick to it.

Place the stars on a baking tray lined with baking paper. Fix the baking paper with a little butter on the tray so that it does not slip. Mix the remaining beaten egg white with a spoon until smooth. Brush the stars with the beaten egg whites and bake in the oven on the middle shelf for about 15 minutes.

Then reduce the temperature to 80 degrees convection and continue baking for about 10-15 minutes. Pull the cinnamon stars with the baking paper from the baking sheet onto a cooling rack and let cool completely.

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