VIDEO: Cinnamon stars with flour

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Tender cinnamon stars - this dough with flour is guaranteed to succeed

Traditional cinnamon consist of sugars, proteins and ground nuts. Who this dough However, if you want to roll out and cut out stars, you can easily break a sweat: the dough is sticky and tough. In addition, these cinnamon stars are often as hard as stones. So try this softer and more tender version: flour and a little butter ensure:

  1. Beat the three egg whites until stiff and let the sugar trickle in.
  2. Now carefully and gradually knead in the flour, softened butter, ground nuts, cocoa and cinnamon powder. This should result in a firm and smooth dough.
  3. You may have to - depending on the size of the Eggs - add some more ground nuts.
  4. Let the dough rest in the refrigerator for a while. This makes it firmer, less sticky and, above all, the spices permeate better.
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  5. Now it is a good idea not to roll out this dough on a little flour (or powdered sugar, as is often recommended for cinnamon stars) as you normally would, but rather in portions between two cling films. Nothing sticks here, and the dough is not "flourished" or "saccharified" either.
  6. Now cut out the cookies with your desired star and place them on the prepared tray.
  7. Preheat the oven to only 160 ° C fan oven and bake the cinnamon stars with this setting.

How to finish the cinnamon stars

  • In most recipes for cinnamon stars, these are coated with a mixture of egg whites and powdered sugar before baking.
  • This glaze, which is baked at the same time, has the disadvantage that the glaze breaks during baking or when it is removed.
  • In addition, it is not as beautiful as you would like it to be for cinnamon stars. So what could be more natural than to cover the baked, but still soft cinnamon stars with a sugar glaze. This holds that Pastries Incidentally also fresh.
  • So cover the cinnamon stars while still hot on the baking sheet with a sugar icing, which you also (optionally) mix in some cinnamon powder. This makes the taste even more intense.

You can use the two remaining egg yolks for shortbreads, where they replace an egg in the recipe, or for coating other cookies. You can, however, "cheat" a bit with the recipe and replace two of the proteins with one egg. This dough will be even softer and more tender.

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