Iced stars with almonds and candied fruit recipe (inspired by zimstserne)

Instructions

1 Whisk the egg whites until frothy, then add 1/3 of the sifted icing sugar and
continue to whisk until they are stiff and form bird's beaks. Add 1/3 of the
sifted icing sugar, whisk for a further 1 minute, then using a flexible spatula,
gently fold in the remaining sifted icing sugar.
2 Finely chop or mix the candied lemon and orange peel.

Note: make sure you don't leave any large pieces that would interfere with the
cutting of the stars.
3 Gently fold in the almond powder, cinnamon and chopped peel with a spatula,
lifting the mixture until smooth.

Note: the dough should be sticky but still form a ball. If not, you can add a
little almond powder.
4 Place the pastry on a baking sheet such as a silpat or on baking paper and cover
with a second baking sheet. Using a pastry roller, roll out the pastry to a
thickness of about 1 cm. Place the pastry between the two sheets in the fridge
for 12h00.
5 The next day, remove the foil covering the pastry and cut out the stars using
the cookie cutter. Place them as you go along on a baking tray lined with baking
paper.

Note: to make this step easier, you can run the cookie cutter under a trickle of
water as soon as it starts to stick.

Repeat the operation until you have used up all the dough, forming a ball from
the scraps and rolling out again.

Note: If the dough is too sticky at this stage, sprinkle with a little icing
sugar and almond powder.
6 Preheat the oven to 150°C fan oven.

Place the stars in the oven and bake for around 10 minutes. Leave to cool on a
wire rack for 5 minutes.

Note: the stars should be slightly golden but very soft, they will harden as
they cool.
7 Prepare the icing by lightly beating the egg white with a fork until frothy.
Gradually add the sifted icing sugar, whisking vigorously until you reach the
desired consistency: if the icing is too liquid, continue adding icing sugar; if
it is too compact, adjust the consistency with a few drops of lemon juice. The
icing is the right consistency when it is smooth and thick and forms a ribbon as
it falls.
8 Using a small spoon or a piping bag fitted with a fine tip, carefully pipe the
icing onto the top of each star.
9 Leave the stars to dry on the grill in the open air for at least 1 hour.

Once the icing has dried, these stars can be stored for several weeks in an
airtight tin.

Iced stars with almonds and candied fruit recipe (inspired by zimstserne)

Course:

🧂 Ingredients

Instructions

Iced stars with almonds and candied fruit recipe (inspired by zimstserne)

Course:

🧂 Ingredients

Instructions

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