Cinnamon Stars
Delightfully spiced and irresistibly sweet, Cinnamon Stars are the ultimate holiday treat. These traditional German cookies, or Zimtsterne, are crafted with finely ground almonds, a whisper of vanilla, and a warming boost of cinnamon, making them naturally gluten-free. The dough is gently folded with airy meringue, creating a chewy yet delicate texture that melts in your mouth. Topped with a glossy meringue glaze and baked to perfection, these star-shaped cookies will brighten any dessert table. Perfect for festive celebrations or cozy gatherings, Cinnamon Stars are a must-try for anyone who craves the comforting flavors of cinnamon and almond. Enjoy these easy-to-make cookies with loved ones or gift them as a delicious homemade surprise!
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Recipe Information
Ingredients
- 300 g Almond meal (finely ground almonds)
- 150 g Powdered sugar
- 2 tsp Ground cinnamon
- 3 large Egg whites
- 0.5 tsp Vanilla extract
- 50 g Granulated sugar
Instructions
Preheat the oven to 300°F (150°C) and line two baking trays with parchment paper.
In a large mixing bowl, combine almond meal, powdered sugar, and ground cinnamon. Set aside.
In a clean, grease-free bowl, whisk egg whites until soft peaks form using an electric mixer. Gradually add the granulated sugar while continuing to whisk until stiff peaks are achieved. Reserve 2-3 tablespoons of the meringue mixture in a small bowl for glazing.
Gently fold the dry ingredients (almond meal mixture) into the remaining meringue using a spatula. Add the vanilla extract and stir until a sticky dough forms.
Lightly dust a clean surface with powdered sugar. Roll out the dough to about 1/4 inch (6mm) thick. To prevent sticking, dust the top of the dough or the rolling pin with powdered sugar as needed.
Using a star-shaped cookie cutter, cut out cookies and transfer them to the prepared baking trays. Re-roll the scraps and cut out more stars as needed.
Using a small spoon or pastry brush, carefully spread a thin layer of the reserved meringue glaze over the top of each cookie.
Bake the cookies in the preheated oven for 12-15 minutes, or until the meringue glaze is firm but still white. The cookies should feel slightly soft in the center when gently pressed.
Let the cookies cool on the baking trays for 5 minutes, then transfer them to a wire rack to cool completely.
Store the Cinnamon Stars in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 10.8 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
