Happy New Year 2016 to all!
That it will be full of joy, happiness and sweetness.
We will start by the sweetness as a cheering crowd asked me the recipe for cinnamon stars, the unavoidable Christmas and year-end holidays cookies.
This recipe is taken from the excellent book “Petits fours et bredele” by Justine and Jean-Luc Syren, published by Delta 2000 Editions.
- 2 egg whites
- 270 gr of icing sugar
- 1.5 tablespoon of kirsch
- 330g almonds powder
- 1.5 teaspoon of cinnamon
- powdered sugar
How to proceed:
- beat the egg whites. Add the icing sugar and 1/2 tablespoon of kirsch. Reserve 1/3 of the preparation for the icing.
- In the remaining 2/3, add the almonds, cinnamon and kirsch.
- Spread (1/2 cm thick) the batter on a surface covered with powdered sugar (brown sugar is ideal). Cut with cookie cutter. Place on a tray lined with baking paper. Frost with the reserved egg white and let dry overnight.
- Bake 5 minutes in the oven at 200 ° C (th. 6-7)
And beautiful and happy new year to all gourmands!