Cinnamon star cookies

Cinnamon star cookies

Total: 7 hr 5 Min. | Active: 1 hr
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 62 kcal
, Fat: 3 g
, Carbohydrate: 5 g
, Protein: 2 g


50 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Dough and icing

3 fresh egg whites
1pinch salt
250g icing sugar
1 ½tbsp cinnamon
350g ground almonds
½tbsp kirsch
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How it's done

Dough and icing

Beat the egg whites with the salt until stiff. Mix in the icing sugar, cover and refrigerate 6 tbsp (approx. 100 ml) to use as icing. Combine the cinnamon and almonds, add to the remaining egg white mixture along with the Kirsch, mix to form a dough.

To shape

Roll out the dough in batches between a cut-open plastic bag or on a lightly sugared surface to a thickness of approx. 1 cm, loosen with a spatula. Cut out the stars, dipping the cutter in sugar each time, place the cookies on a tray lined with baking paper.

To ice/dry

Spoon a little icing in the middle of each star, use a wooden skewer to spread the icing to the tips. Leave to dry at room temperature for approx. 6 hrs. or overnight.


Bake for approx. 5 mins. in the centre of an oven preheated to 250°C.

Remove from the oven, allow to cool on a cooling rack.


Beating egg whites

Beating egg whites

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