Cinnamon stars with rapeseed lecithin

Due to its emulsifying function, lecithin acts as an antioxidant and stabilizer.

Ingredients for 60 pieces:
400gr xylitol (sugar substitute 1:1)
2 cinnamon sticks or 2 tsp cinnamon
500 grams of almonds
2 teaspoons honey (e.g. acacia honey)
3 egg whites
10gr Rapslecithin

Powder 100g of xylitol in a food processor or blender and decant.
Powder 300g of xylitol and the cinnamon in a food processor or blender and decant.
Place the almonds and cinnamon mixture again in a food processor or blender and grind. Add the honey and egg white and knead with your hands, preheat the oven to 150 degrees.
Mix the powdered xylitol with rapeseed lecithin and 1 egg white until fluffy, forming a consistency like icing.
Roll out the dough in portions between 2 layers of baking paper, cut out the stars with a cookie cutter, brush with the xylitol-protein mixture and bake for 12-14 minutes one after the other.
Carefully place the finished cinnamon stars on a grid, allow to cool and store in an airtight container.

Nutritional values per piece
2g protein
7g Kohlenhydrate
4g Fett
1g fiber

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