Cinnamon Stars
8 servings
35 minutes
Cinnamon stars are aromatic cookies filled with warmth and coziness. Their roots trace back to European cuisine, where cinnamon has long been valued for its spice and ability to create a festive atmosphere. Crunchy on the outside and tender on the inside, these cookies have an exquisite almond flavor with citrus notes of orange juice. The light sweetness of powdered sugar is complemented by soft meringue, creating a perfect balance of texture. This treat is ideal for Christmas evenings, family tea gatherings, and simply for those moments when you want to indulge in something special.
1
Whip the egg whites with a mixer until stiff peaks form. Add powdered sugar and continue whipping until the mixture is smooth and glossy. Set aside 4 tablespoons of meringue and refrigerate.
- Egg white: 3 pieces
- Icing sugar: 250 g
2
Add cinnamon, juice, and almond powder to the remaining meringue. Knead the dough by hand and roll it into a ball. If the dough sticks to your hands, add another tablespoon of almond powder. Refrigerate for 2 hours.
- Cinnamon: 2 tablespoons
- Orange juice: 2 tablespoons
- Almond flour (ground almonds): 300 g
- Almond flour (ground almonds): 300 g
3
Preheat the oven to 180 degrees. Roll out the dough on a floured surface to a thickness of 6-7 mm. Cut out cookies with a cutter and place them on a baking sheet lined with parchment paper.
- Almond flour (ground almonds): 300 g
4
Brush the reserved meringue on top. Bake for 10-12 minutes. Do not overbake in the oven. The cookie should remain soft inside.
- Icing sugar: 250 g
