When I was younger my favourite Christmas biscuits were always macaroons but in the last couple of years cinnamon stars have really grown on me and while I’m writing this I’m actually baking my third batch this year (and I haven’t been sharing much…). As with all other Christmas biscuits they’re really easy to make and are also gluten free, since all you need for these are ground almonds, sugar, egg whites and a bit of syrup.
- 500g Ground Almonds
- 300g Icing Sugar
- 2 Egg Whites
- 2 Tbsp Cinnamon
- 2 Tbsp Almond Syrup/Liqueur, Amaretto Syrup etc
- 1 Egg White
- 125g Icing Sugar
- Pinch of Salt
Preheat the oven to 150 degree C (Fan 130 degree C). Prepare a cookie sheet with some baking paper or a reusable baking mat. Combine ground almonds, cinnamon and icing sugar, then add the egg whites and syrup/liqueur and combine the mixture until it’s all come together to a ball of dough. You can do this with your hands or a stand mixer. If it doesn’t quite come together just add a little bit more egg white until you get the right consistency. The dough should just about come together, if it’s too wet they don’t bake as nicely.
Whip the remaining egg white with the pinch of salt. When soft peaks are forming slowly add the icing sugar and combine the mixture until it’s completely smooth and has come together to a paste like texture.
Roll the dough out to 1/3 to 1/2 cm thickness. Use icing sugar to stop it from sticking to any surfaces or the rolling pin. Then cut stars out using a medium sized cookie cutter. If the cutter gets a bit sticky dip it in icing sugar as well, then the stars should pop out without a problem. Place the cut out stars on the prepared cookie sheet and carefully brush on the meringue mixture with a pastry brush, or the back of a spoon if you prefer. Then bake the cinnamon stars for about 10-12 minutes.
Leave to cool completely. Eat them straight away or if you want to keep them fresh you can stick them in a metal cake tin lined with some baking paper. They’ll stay fresh in there for at least a month.