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Gluten Free
Gluten Free
Gluten Free
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Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
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Chocolate Cinnamon Stars (Zimtsterne)

5 from 2 reviews

Gluten Free

Recipe inspired by Betty Bossi

Ingredients

Instructions

  1. Using a stand mixer or electric beaters, whisk the eggwhites with the pinch of salt until stiff peaks form.
  2. Slowly add the sugar with the beaters on high speed.
  3. Reduce the speed and add the ground almonds, ground cinnamon, cocoa powder and liqueur of your choice (or vanilla extract). You should have a fairly sticky dough.
  4. Roll the dough out between two sheets of baking paper until it is about 1cm thick. Cut out shapes of your choice and place them on a baking tray lined with baking paper. As the dough is fairly moist and sticky, you might need to use a palette knife or spatula to lift the cookie shapes.
  5. The cookie shapes need to dry at room temperature for about 6 hours or overnight.
  6. Preheat the oven to 220°C.
  7. Bake the cookies for 3-5 minutes until they are dry to the touch.
  8. Remove the cookies to a cooling rack to dry completely.
  9. Dust with icing sugar before serving.
  10. The cookies keep well in a covered container for about 2 weeks.

Kitchen Notes

VARIATIONS
For the traditional non-chocolate version of Cinnamon Stars (or Zimtsterne), simply omit the cocoa powder and use Kirsch in place of the Frangelico or Baileys.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition