Christmas cookies; cheerful face of life
Nuts, cinnamon and snow-white cast – unmistakably the absolute stars among the classic cookies.
For the cinnamon stars
100 g of ground hazelnuts
120 g of ground almonds
50 g of xylitol
3 egg whites
2 1/2 teaspoons of cinnamon
1 teaspoon of vanilla extract
4 tablespoons of buckwheat flour
For the glaze
50 g fine erythritol (powder-Xucker)
1 teaspoon of lemon juice
1 tablespoon of water
For the cinnamon stars, place the egg whites in a bowl and beat until stiff.
Mix hazelnuts, almonds, cinnamon and xylitol. Gradually mix with vanilla extract under the egg whites. Refrigerate for 30 minutes.
Form the cinnamon star mass into a ball, rub thoroughly with buckwheat flour and roll out between two sheets of baking paper approx. 0.5 cm thick. Carefully peel off the upper paper and chill the mixture for a further 30 minutes.
Preheat the oven to 150 ° C. Lay out two baking trays with baking paper.
Carefully peel off the remaining baking paper and dust dough with flour on both sides. Cut out the stars and put them on the baking trays. Bake in a hot oven for about 20 minutes until light brown and allow to cool completely.
For the glaze mix erythritol with lemon juice. Add dropwise only enough water to form a viscous casting. Cover the top of the cinnamon stars and allow to harden.