Cinnamon Cookies with Sugar Glaze
These crispy cinnamon cookies from Spoonsparrow come without refined sugar and taste wonderfully cinnamon-flavored!
Ingredients
- 250 g ground almonds (approx.)
- 2 tsp cinnamon powder
- 75 g honey (5 tbsp)
- 150 g spelt whole-grain flour
- 3 egg whites
- 80 g powdered sugar from birch sugar
- 1 tbsp Lemon Juice
Instructions
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1.
Sift the almonds and flour onto a work surface and form a shallow well in the center. Sprinkle cinnamon over the almonds, then add honey and egg whites into the well. Knead from the center until the dough no longer sticks excessively to your hands; if needed, add more almonds.
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2.
Wrap tightly and refrigerate overnight (at least 30 minutes).
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3.
Roll out the dough on a lightly almond‑dusted surface to about 4–5 mm thickness. Cut star shapes with a cookie cutter and place them on a parchment paper‑lined baking sheet. Chill again for about an hour.
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4.
Bake the stars in a preheated oven at 200 °C (180 °C fan, gas level 3) for 10–15 minutes until golden brown. Remove from the oven and cool on a wire rack.
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5.
Whisk powdered sugar with lemon juice to make a thick glaze. Use a piping bag to decorate the cookies as desired.
