These gluten-free and dairy-free Cinnamon Stars aka Zimtsterne are delicious AND gorgeous. They are sure to be a hit at any holiday gathering. Happy Baking!
About this Recipe
Gosh, I can’t believe it’s only one week till Christmas. I better get my final batch of Christmas cookies done as a friend of mine is visiting from overseas and I probably won’t have time for any more baking with all the girls’ nights we have planned. Don’t worry, if you’re still looking for a festive treat, I’ve got one more Christmas cookie recipe coming your way: Cinnamon Stars aka Zimtsterne.
They are one of my favourite Christmas cookies (the other ones are Vanilla Crescents aka Vanillekipferl). You’ll see why once you’ve tried these gluten-free and dairy-free (yes!!!) cookies. Not only are they incredibly delicious (obviously!) but they also look gorgeous and are sure to be a hit at any holiday gathering. I’m telling you, this is a holiday treat that will disappear in a flash.
Over the years, I’ve tried several recipes for Cinnamon Stars and most of them were a nightmare to work with as the dough was too sticky and I would end up making a huge mess in the kitchen. It won’t happen with this recipe. I got it from a colleague (who got it from one of her patients), adapted it slightly, and ended up with the perfect recipe for Cinnamon Stars (at least in my opinion, I might be a little biased though!). I haven’t messed up a single batch of cookies ever since I’ve been using it.
Seriously, this recipe works every time and I promise you are going to love these Cinnamon Stars as much as I do (these cookies have always been one of my weaknesses!). Cinnamon Stars have chewy edges, a soft centre, and an amazing flavour of cinnamon and almonds. Although Cinnamon Stars do take a little time to make, it’s totally worth the effort. They can be stored in an airtight container for about 4 weeks. Let’s do this!
Ingredients for Cinnamon Stars aka Zimtsterne
These cookies are easy to make and only require four (!!!) simple ingredients: almonds, icing sugar, cinnamon, and egg whites. They are made almost entirely of ground almonds and do not require any flour. This gives them the chewy texture and makes them perfect for those who are looking for naturally gluten-free cookies. I also like to add a bit of Amaretto but that’s completely optional. Enjoy your homemade Cinnamon Stars with a Skinny Gingerbread Latte (sooo good!)!
- 500 g ground almonds
- 425 g icing sugar
- 2 tbsp cinnamon
- 4 egg whites*
- 2 tbsp Amaretto optional
- In a larger bowl, beat the egg whites (using a hand mixer) until stiff peaks form. Slowly add the icing sugar and combine well. Remove 8 tbsp of the egg white mixture and set aside for the frosting.
- Carefully add the ground almonds and cinnamon. If desired, stir in the optional Amaretto. Mix well. If the dough is too sticky, add more ground almonds/ icing sugar. If the dough is too dry, add more egg whites.
- Place the dough in the fridge and chill for about 30 minutes.
- Preheat the oven to 150 C (302 F) and line a baking sheet with parchment paper.
- Lightly sprinkle a non-stick surface with icing sugar. Roll out dough (about 1 cm thick). Dust a star-shaped cookie cutter with icing sugar and cut out shapes.
- Using a pastry brush, spread the frosting (that you set aside earlier) on top of each cookie.
- Transfer cookies onto the prepared baking sheet and bake on the lower rack for about 15 minutes OR until the top begins to turn slightly (!) golden (you will need to watch them carefully!). Take them out immediately as they should stay light in colour. Do NOT use the fan as we want the frosting to stay white.
- Remove the cookies from the oven and let cool completely.
- Store your Cinnamon Stars in an airtight container for up to four weeks.