Moist Cinnamon Stars Like from the Christmas Market
Soft as marzipan cinnamon stars with a glossy meringue topping, the highlight of any cookie tin.
- Preparation
- 30 min
- Cook/bake time
- 12 min
- Total
- 1 hr 42 min
- Difficulty
- Medium
- Calories
Soft as marzipan cinnamon stars with a glossy meringue topping, the highlight of any cookie tin. Made without flour but with plenty of ground almonds, they are moist, spiced, and naturally gluten-free. With our trick, the dough will not stick and the topping will not crack.
Step-by-step instructions
- 1
Whip the meringue
Beat the egg whites with a pinch of salt until stiff, gradually sprinkling in the sifted powdered sugar. Continue beating until the mixture is thick, white, glossy, and forms stiff peaks. Now take out 4 tablespoons of it and set it aside for the topping.
- 2
Mix the dough
Knead the ground almonds, cinnamon, and Amaretto into the remaining meringue mixture until a uniform dough forms. Wrap it in plastic wrap and chill it for 60 minutes, because well chilled dough is much easier to roll out later.
- 3
Cut out the stars
Roll out the dough between two layers of parchment paper to about 1 cm thick, so nothing sticks to the work surface. Cut out stars and dip the cookie cutter into powdered sugar repeatedly in between, so it cuts cleanly through the sticky dough.
- 4
Add the topping
Place the stars on a baking sheet lined with parchment paper and brush each one with a little of the reserved meringue. A thin, even layer is completely sufficient, giving each star its typical glossy topping.
- 5
Bake
Bake the cinnamon stars at 140 °C top and bottom heat for 10 to 12 minutes. The topping should remain white and must not brown under any circumstances, and the stars can still be soft on the inside. They will firm up all on their own as they cool.
Our best tips
- Almonds with their skins on provide a rustic look and more flavor than blanched ones.
