Cinnamon Stars According to Kathrin Rueegg

Rating: 3.67 / 5.00 (9 Votes)

Total time: 45 min



A great cake recipe for any occasion:

Sift confectioners’ sugar. Beat egg whites until stiff peaks form. Add the sugar by the tablespoonful. The mixture must be firm to the bite. Set aside 4 tablespoons for the glaze. Slit the vanilla bean lengthwise. Add the seeds to the sugar and egg white mixture for the dough form. Add cinnamon and staghorn salt. Gradually stir in the ground nuts until a firm, fluffy dough is formed.

Preheat electric oven to 120 °C , convection oven to 100 °C , gas oven to level 1 2.

Grind nuts (1) and sprinkle on the surface. Roll out the dough to a thickness of approx. 5 mm. Cut out stars with cookie cutters. Place them on two baking sheets lined with parchment paper. Brush thickly with the egg white glaze set aside. Bake in the lower third of the oven for 35 minutes. Cool on a wire rack. Stored in a tin can, will keep for 3 4 weeks.

(Kathrin Rüegg’s Gützli Bakery, Müller-Rüschlikon Verlags Ag) mixer beat the quantity until stiff.

Brush this amount of medium cornstarch (maizena) onto the stars. Bake in the oven at hot air on 160 °C for about 20 to half an hour.

The crusty cinnamon stars can be stored in a tin for months.

In the meantime, knead marzipan and powdered sugar together and cut out small stars. Stir confectioners’ sugar with water to make a thick icing.

First coat the underside of the small walnut-cinnamon star with it, then spread it on the top.

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