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Lemony Cinnamon Stars Recipe
|Blanched almonds/Hazelnuts||2 Cup (32 tbs)|
|Lemon||1⁄2 (Use Grated Rind And Juice)|
|Sifted confectioners sugar||5 1⁄4 Cup (84 tbs)|
|Ground cinnamon||2 Tablespoon|
Serving size: Complete recipe
Calories 4320 Calories from Fat 1234
% Daily Value*
Total Fat 147 g226.8%
Saturated Fat 11.4 g57%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 277.6 mg11.6%
Total Carbohydrates 711 g237%
Dietary Fiber 47.4 g189.8%
Sugars 620 g
Protein 78 g155.6%
Vitamin A 2.3% Vitamin C 39.1%
Calcium 95.3% Iron 75.4%
*Based on a 2000 Calorie diet
Beat egg whites until stiff.
Add rind, juice, and 2 cups sugar.
Continue beating until very stiff, about 30 minutes.
Measure 1 cup; reserve.
To remaining mixture add almonds and cinnamon and chill for several hours.
Put on board generously sprinkled with confectioners' sugar, and sprinkle top with sugar.
Roll very thin with sugar-dusted rolling pin.
Cut with star-shape cutter; put on brown paper on ungreased cookie sheets and let stand overnight.
Spread with reserved egg-white mixture.
Bake in preheated oven (250°F.) for about 30 minutes.
Slip paper onto wet table or board.
Let stand for 1 minute.
Store airtight for 1 week before using.
Makes about 5 dozen.