Cinnamon Mountains

Name: Cinnamon Mountains
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 45 Portionen
Ingredients: 200 g ground hazelnut kernels; 3 Stück Egg white (size M); 1 TL Lemon juice; 220 g sifted powdered sugar; 2 gestr. TL ground cinnamon; 1 Pck. grated lemon peel; 70 g peeled, ground almonds

Biscuits

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 10 min

Servings

Difficulty

Medium

Prep Time

40 Min

Description

Cinnamon mountains are a festive Thermomix® cookie recipe with hazelnuts, almonds, egg whites, cinnamon and powdered sugar. Preparation takes about 70 minutes and yields 45 servings. Ideal as a Christmas finger food or dessert. Suitable for those who like to bake and love festive cookies. The recipe is optimized for use with Wundermix MilkiMizer and Meistermix Patix.

Ingredients (7 ingredients)

200 g ground hazelnut kernels
3 Stück Egg white (size M)
1 TL Lemon juice
220 g sifted powdered sugar
2 gestr. TL ground cinnamon
1 Pck. grated lemon peel
70 g peeled, ground almonds

Preparation (10 steps)

Prepare hazelnut kernels

Briefly roast 200 g of ground hazelnut kernels in a pan without fat and let cool on a plate.

Prepare egg white mixture

Thermomix® Setting

3 min/Speed 3.5

Put 3 egg whites (size M) and 1 tsp lemon juice into the mixing bowl and whisk with the butterfly whisk for 3 min./speed 3.5 until stiff. The snow must be so firm that a knife cut remains visible.

3 min

Add powdered sugar

Thermomix® Setting

1 min/Speed 3

Gradually add 220 g of sifted powdered sugar and stir in for 1 min./speed 3.

1 min

Remove egg white mixture

Remove two heaped tablespoons of the egg white mixture, place in a small freezer bag and close the bag.

Mix dry ingredients

Add 2 level tsp ground cinnamon, 1 pack. Dr. Oetker Finesse Grated Lemon Zest and 70 g peeled, ground almonds to the roasted hazelnut kernels and mix.

Fold in egg white mixture

Thermomix® Setting

30 sec/Speed 2 Reverse

Briefly stir the dry ingredients into the remaining egg white mixture in 2 portions on medium speed. Remove butterfly whisk.

30 sec

Place mixture on baking sheets

Using two teaspoons, place the mixture in heaps on baking sheets lined with baking paper, leaving enough space between the heaps.

Squirt on tip

Cut off a small corner from the freezer bag with the egg white mixture. Squirt a tip onto each cinnamon mountain. Slide the baking sheets one after the other (or together if using convection oven) into the oven.

Baking

Top/bottom heat: approx. 150 °C (preheated). Convection oven: approx. 130 °C (preheated). Gas: approx. level 1 (preheated). Baking time: 25-30 minutes per baking sheet.