Grass-green Cinnamon Stars
Photo by Andreas Thumm
Recommended amount of grass: 6g; makes about 120 stars, 0.05g per star
2 tablespoons | butter |
0.21 oz | finely chopped grass |
2 tablespoons | vanilla sugar |
| 3 | drops of bitter almond oil |
1 tablespoon | cinnamon powder |
| 2 | egg-whites |
| 2 | pinches of salt |
7 oz | sifted powdered sugar |
9.625-11.375 oz | grated almonds or hazelnuts and hemp seeds (ground to a powder), grated almonds, mixed with a bit of powdered sugar for rolling out |
Put two Tablespoons of butter in a pot and briefly braise the grass with the vanilla sugar over a small flame. Afterwards, mix in the spices and let it cool.
Beat the egg-whites stiff with two pinches of salt, adding the powdered sugar bit by bit. The mixture must be stiff enough that a knife leaves a visible cut in it. Keep two tablespoons of the mixture to spread on the stars.
Now knead in ¾ths of the almond/hemp seed mixture, adding more depending on the firmness.
Preheat the oven to 120 degrees Celsius.
Sprinkle a flat surface with the almond/powdered sugar mixture and roll out the dough approximately ½ cm thick. Cut out stars, and lay them on baking paper on a baking sheet. Brush on the extra egg-white mixture. (If the frosting is not smooth enough, stir in a bit of water.)
Bake on the middle rack of the preheated oven for 20-30 minutes.
