Ingredients |
|
| 500 g | ground almonds |
| 300 g | Erythritol Powder |
| 2 teaspoons | Cinnamon |
| 2 | Eggs, of which the egg white |
| 2 EL | Water or almond liqueur |
| For the glaze | |
| 125 g | Erythritol Powder |
| 1 | Egg, of which the egg white |
How it's done:
Mix the ground almonds with the Erythritol Powder and the cinnamon. Stir the egg whites stiff with a hand stirrer and mix them under the almond mass together with the mandel liqueur (alternative: water). Mix all the ingredients into a smooth dough and roll out about 1 cm thick. Use a rotary cutter to outline stars and place them on a baking tray covered with baking paper.
Tip: If the pastry sticks too much, the rotary cutter and the dough can be dusted with some additional Erythritol Powder.
For the glaze, stir the egg whites stiffly and add the Erythritol Powder. Brush the stars with the glaze and bake in the pre-heated oven at 150 ° for 10-15 minutes. Be careful that the stars are not getting brown.