Approximately 40 pieces

Ingredients:
For the dough:
3 egg whites (M size)
* 250g caster sugar
* 1 package Dr. Oetker vanilla sugar
* 1 level tsp gem. Cinnamon
* 400 g is not withdrawn, acc. Almonds or hazelnuts

Method:
preheat the oven. Top and bottom heat: about 140 ° C, hot air: about 120 ° C.

beat egg whites with electric mixer for the batter with whisk at the highest level of stiffness.

The snow must be such that a knife cut remains visible. Gradually add the icing sugar and beat to beat until the meringue stands out strongly. For spreading the good stars 2 tablespoons meringue Remove and set aside.

vanillin sugar, cinnamon and stir gently from about 150 g almonds or hazelnuts on the lowest level among the remaining egg whites. Of the remaining almonds or hazelnuts so much with your hands under the dough, that he was barely sticking.

Roll out the dough onto a work surface dusted with icing sugar ½ cm thick well. With a cookie cutter cut out stars and on baking sheets (greased, lined with baking paper) set. The scraps may again knead, roll out again and cut out more stars - so many times until the dough is used up.

the Stars made ​​with egg whites aside the brush. The egg whites should be smooth on the stars themselves, may stir a few drops of water.

the baking sheets in succession move (along with hot air) in the preheated oven. The Cinnamon Bake about 25 minutes per baking sheet.

The baked cinnamon to the baking paper on baking sheets pull on cake racks. The cinnamon must feel when taking out a little soft on the bottom. Cinnamon to cool.

Tip: The stars can be cut out better if you stay within the cutter before water

Cinnamon Stars