Almond stars

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author: Gabriela Wärter
ingredients
Mandelschnee
2 egg-white
140g crystal sugar
2 tablespoons of small-chopped Arancini
4 tablespoons of grated and sieved almonds
Shortcrust dough basic recipe
100g icing sugar
200g butter or margarine
300g flour
1 pinch of salt
1 egg
1 small package vanilla sugar
equipment
spatula
baking sheet
fine strainer
injection bag
rolling pin
nutritional information
100g
1 serving
energy
1730 kJ
16400 kJ
413 kcal
3916 kcal
fat
20 g
196 g
saturated_fat
11 g
111 g
carbs
50 g
480 g
sugars
27 g
263 g
protein
5.9 g
56 g
salt
0.4 g
3.8 g

Almond stars

description & times
On top of these almond stars a dab of egg white is put and afterwards decorated with arancini. These stars melt on the tongue. Well sealed in a cookie jar, they will stay fresh for six weeks.
instructions
Letting the dough rest
Prepare a shortcrust dough and let it rest in the fridge for 30 minutes. Preheat the oven to 160 °, use the convection function.
more about "Shortcrust dough basic recipe"
Cutting out stars
Roll out the dough five millimeters thick. Cut out the stars and place them on a baking sheet covered with baking paper.
Immerse the cookie cutter in flour again and again so that the dough won't stick to it.
Sieving the almonds
Sieve the grated almonds. Too coarse pieces could clog the spout and the almond snow can't be processed well.
Beating the egg white
Beat the egg white with the whiskuntil it's firm. Sprinkle in the crystal sugar and beat it again for a moment.
Adding the almonds
Carefully fold in the sieved almonds using a spatula.
Covering the cookies
Fill in the snow mixture into a dressing bag with a star grommet. Spray a dab of this mixture onto each star.
Adding arancini
Cover the cookies with finely chopped arancini and bake them in the oven on the medium rail for eight to ten minutes.
Almond stars
The almond stars are ready when the tips are slightly tanned. Remove them from the oven, immediately remove them from the baking tray and keep them tightly closed in a cookie jar.
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