Cinnamon Stars Without Alcohol
The cinnamon stars without alcohol from Spoonsparrow taste great for the whole family and are also a delight for the little ones.
Ingredients
- 250 g ground almonds
- 2 tsp cinnamon powder
- 375 g powdered sugar (and extra powdered sugar for working)
- 4 egg whites (size M)
- powdered sugar (or ground almonds)
Instructions
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1.
Sift the almonds onto a work surface and form a shallow well in the center. Sprinkle the cinnamon over the almonds and add 250 g powdered sugar and 3 egg whites into the center. Knead from the center into a dough that no longer sticks too much to the hands; if necessary, add more almonds.
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2.
Wrap the dough in cling film and refrigerate best overnight (at least 4 hours).
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3.
Afterwards roll the dough out to about 5 mm thickness on a lightly dusted work surface with powdered sugar or almonds. Chill again.
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4.
For the glaze, place the remaining egg white in a bowl. While stirring, gradually add the rest of the powdered sugar until a thick glaze forms.
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5.
Take the dough back from the fridge and spread it thinly with the glaze (about 4–5 tbsp). Chill for another hour.
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6.
Preheat the oven to 200 °C fan‑forced. Line a baking tray with parchment paper.
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7.
Use a star cutter to cut shapes from the dough. If the dough sticks, briefly dip the cutter in hot water before each use.
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8.
Place the cookies on the tray and bake for about 10 minutes with the oven door slightly ajar.
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9.
The glaze should remain as white as possible and only take a hint of color on the underside.
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10.
Meanwhile knead the leftover dough with some ground almonds and shape it into additional cookies, brushing them with the reserved glaze.
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11.
Remove from the oven and let cool on the tray.
