Cinnamon stars

Cinnamon stars

Total: 6 hr 50 min. | Active: 45 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 62 kcal
, Fat: 3 g
, Carbohydrate: 5 g
, Protein: 2 g

When you think of Christmas cookies, it won't be long before a picture of cinnamon stars pops into your head. These biscuits are not all that easy to make because of the rather sticky dough, but they taste all the better for it. Cinnamon stars with delicious royal icing also make a wonderful gift for Christmas. Try out this yummy cinnamon star recipe right away!


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
1 pinch salt
250 g icing sugar
350 g ground almonds
1 ½ tbsp cinnamon
½ tbsp kirsch or water
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How it's done

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Dough and icing

Beat the egg whites with the salt until stiff. Mix in the icing sugar, cover and chill 6 tbsp (approx. 100 ml) to use as icing. Combine the almonds and cinnamon, 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, regularly dipping the cutter in a bowl of sugar. Place the stars on two baking trays lined with baking paper.

To dry

Place a little of the reserved 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.

To bake

Approx. 3-5 mins. per tray in the centre of an oven preheated to 240°C. Remove from the oven, transfer the cinnamon stars to a cooling rack with the baking paper and leave to cool.

Good to know
Shelf life: Store in an airtight tin for approx. 2 weeks.
Note: If the dough is too sticky, add some more ground almonds, chill the dough for a few hours before rolling it out.


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