1. The whites, at the highest speed, mix in solid snow. Gradually add sieved powdered sugar and briefly mix. For the glaze in the stars, separate 2 full tablespoons of snow from the whites on the side. Vanilla sugar, maraschino, cinnamon and about 150g of almonds or hazelnuts at the lowest speed mix with whites. Add from the rest of almonds or hazelnuts so much that the dough is almost no longer adorable, this last part is mixed with your hands.
2. Sprinkle the work surface with powdered sugar and develop a dough about 1/2 cm thick. With a star-shaped mold, cut the dough and lay it on the baking sheet (on which the baking paper is), and cover with the egg that has remained separated (whiten the star with a brush, and each time before I cut the dough, I dip the mold in lukewarm water the stars are more easily separated from the mold).
3. Bake about 20-25 min. at 140 ° C. The stars must be battered, on the lower side, after the baking, soft or otherwise dried and crushed. Cool them well before they fit into a well-closed metal box so that they stay soft and softer for longer.
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