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Recipe of: © Monsieur Cuisine

Cinnamon stars with hazelnuts

MC connect
50 pieces
Medium
Ready in: 1:39 h
Preparation time: 45 min.
Created on: 06.11.2018
Last changes: 13.10.2020
  • 3 egg whites (medium)
  • 350 g hazelnuts
  • 130 g marzipan paste
  • 1 big pinch of Bourbon vanilla flavouring
  • 330 g icing sugar
  • 1 tsp cinnamon
  • 1 pinch of salt

FOR THE GLAZE:

  • 2 egg whites (medium)

PLUS:

  • flour for the work surface

Nutrients

Per piece:

  • calorific value
    356 kj / 85 kcal
  • protein: 2 g
  • carbohydrates: 9 g
  • fat: 5 g
Instruction
Preparation time
45 min.
Ready in
1:39 h
  1. Insert the mixer attachment into the blender jug. Put the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 3 minutes/speed setting 4. Remove and set them to one side. Remove the mixer attachment and rinse out the blender jug.
  2. Place the hazelnuts in the blender jug and, with the measuring beaker in place, chop finely for 15 seconds/speed setting 8. Remove and set them to one side.
  3. Crumble the marzipan paste into the blender jug, add 275 g nuts, the vanilla flavouring, 250 g of the sieved icing sugar, the cinnamon and salt, and, with the measuring beaker in place, process with the knead button/2 minutes.
  4. Transfer the mixture to a large mixing bowl and fold in the beaten egg whites. Use your hands to shape the mixture into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.
  5. While the dough is resting, prepare the glaze. Insert the mixer attachment into the clean blender jug. Put the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 3 minutes/speed setting 4. Add the rest of the icing sugar and, with the measuring beaker in place, mix in for 30 seconds/speed setting 2.
  6. Pre-heat the oven to 180 °C and line 2 baking trays with baking parchment. Scatter the rest of the finely chopped nuts onto the work surface, lay the dough on top of them, cover with a sheet of baking parchment and roll the dough out to 1 cm thick using a rolling pin. Carefully remove the baking parchment and cut out star shapes from the dough. Arrange the pastry stars on a baking tray lined with baking parchment. Spread the stars with the egg white and icing sugar mixture and bake for 12 minutes. To check whether the cinnamon stars are done, lift one up to see whether it is brown on the bottom. If not, bake them for a little longer.

TIP

As the dough for these cinnamon stars is rather sticky, we recommend dipping your biscuit cutters in icing sugar between each use.

Finished!

Bon appétit with Monsieur Cuisine