In this article
Today we’re making one of my favourite Christmas biscuits – cinnamon stars. This heavenly variety is perfect for the festive season and, with its unique aroma, instantly spreads Christmas cheer. If you’re already a fan of “cinnamon stars”, you’ll definitely want to keep reading, because a delightful recipe awaits you below. But even if you’re not, it’s worth staying tuned – I promise you, these cinnamon stars have lit up everyone’s eyes so far.
Delicious starry moments
But what exactly are cinnamon stars? Unlike traditional shortcrust biscuits (made with flour, butter and eggs), their base consists of whipped egg whites and ground nuts. In our recipe, we replace the eggs with water and lemon juice.
A hint of cinnamon
For the dough, you only need a few basic ingredients that you might already have in your kitchen: ground nuts (feel free to vary), icing sugar, water, lemon juice – and of course, cinnamon. That’s why our cinnamon stars are also gluten-free, making them a true highlight.
Recipe
Cinnamon stars
- 100 g icing sugar
- 10 g cinnamon
- 150 g ground almonds
- 200 g ground hazelnuts
- 1 tbsp fresh lemon juice
- 50 ml cold water
Glaze
- 100 g icing sugar
- 3-4 tbsp of plant-based milk
Method
Cinnamon stars
- Preheat the oven to 180 °C (fan). Sift the icing sugar into a bowl and add the cinnamon, ground almonds and hazelnuts. Mix everything well. Add the fresh lemon juice and cold water, then knead thoroughly with your hands.
- Place the dough on a sheet of baking paper and cover with another sheet. Roll out the dough between the papers to about 0.5 cm thick. Cut out stars using a star-shaped cookie cutter.
- Arrange the stars on a baking tray lined with baking paper and bake in the preheated oven at 180 °C (fan) for about 6–8 minutes. The stars should only turn lightly golden and must not become crisp. Remove from the oven and allow to cool.
- Meanwhile, prepare the glaze.
Glaze
- Sift the icing sugar into a small bowl and gradually stir in the plant milk until a thick icing forms.
- Spread the glaze over the completely cooled cinnamon stars with a spoon. Once the topping has dried, dust lightly with a pinch of cinnamon.
If you prefer a whiter glaze, simply use more icing sugar and apply an extra layer. I personally like it with less sugar, so my glaze is a bit thinner and not quite as white.
