Cinnamon Stars Recipe – The South Tyrolean Classic for the Christmas Season

Calories & Effort

• Calories per piece (for about 50 pieces): approx. 70 kcal
• Preparation time: approx. 40 minutes
• Total time: approx. 2 hours (including drying time)
• Servings: For about 50 cinnamon stars

Ingredients

For the dough:

• 3 egg whites
• 250 g powdered sugar
• 1 tsp lemon juice
• 1 tsp cinnamon
• 300 g ground almonds (alternatively hazelnuts or a mix of both)
• 50 g flour (optional, if needed)

For the glaze:

• 1 egg white
• 150 g powdered sugar

Preparation

1. Make the dough

1. Whip the egg whites in a fat-free bowl until stiff. Gradually add the powdered sugar while continuously beating until the mixture is shiny and forms peaks.
2. Fold in the lemon juice and cinnamon.
3. Add the ground almonds in portions and knead into a smooth dough. If the dough is too sticky, you can optionally add some flour.
4. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.

2. Cut out stars

1. Roll out the dough on a lightly floured surface or between two sheets of baking paper to about 5 mm thick.
2. Cut out stars with a cookie cutter and place them on a baking tray lined with baking paper.

3. Prepare and apply the glaze

1. For the glaze, whip the egg white until stiff and gradually incorporate the powdered sugar until a smooth, thick mixture forms.
2. Use a small spoon or brush to apply the glaze to the stars.

4. Bake

1. Bake the cinnamon stars in a preheated oven at 120–140 °C (top/bottom heat) for about 20–25 minutes.
2. The glaze should remain white and not brown. The stars are done when they are slightly firm but still soft.
3. Let them cool completely and store in an airtight container.

Pro Tips for Perfect Cinnamon Stars

1. Right consistency:
   The dough should be soft but not sticky. If it's too sticky, a little flour helps; if it's too dry, add a few drops of water.
2. Applying the glaze:
   Apply the glaze evenly so that the cinnamon stars have a perfect finish after baking.
3. Pay attention to baking temperature:
   Cinnamon stars are baked at a low temperature to keep the glaze white and shiny.
4. Patience with drying time:
   Let the stars dry briefly in the air before baking so that the glaze doesn't run.
5. Storage:
   In an airtight container, the cinnamon stars stay fresh and moist for up to 4 weeks.

Food Knowledge: Almonds and Cinnamon

Almonds

• Almonds are rich in vitamin E, magnesium, and fiber. They provide the delicate texture and fine flavor of the cinnamon stars.
• Alternatively, hazelnuts or a mix of both can be used.

Cinnamon

• Cinnamon gives the cinnamon stars their distinctive aroma. True Ceylon cinnamon is milder in flavor and is often preferred.

What can go wrong – and how to fix it?

1. Dough is sticky:

   • Cause: Too much moisture or too few almonds.
   • Solution: Dust the dough with ground almonds or flour and knead again.

2. Glaze runs:

   • Cause: Glaze was too liquid.
   • Solution: Add more powdered sugar until the consistency is right.

3. Stars become hard:

   • Cause: Baked too long.
   • Solution: Reduce baking time and take the stars out of the oven when they are still slightly soft.

4. Glaze browns:

   • Cause: Baking temperature was too high.
   • Solution: Set the oven to a lower temperature and keep an eye on the stars.

Why love this recipe?

Cinnamon stars are the epitome of Christmas: the scent of cinnamon, the delicate almond texture, and the sweet glaze make them an unforgettable treat. With this recipe, the classics are guaranteed to succeed – perfect for the Advent season and as a gift.

Interactive Conclusion

How did your cinnamon stars turn out? Do you have your own tricks or want to share your creations? Write to us in the comments – our cooking expert is here to help with tips and answers!