Cinnamon star cookies
Difficulty
Easy 👌10
min.
Preparation
15
min.
Baking
0
min.
Resting
Ingredients
| 600 g | almonds (ground) |
| 525 g | confectioner’s sugar (divided) |
| 2 tbsp | cinnamon |
| 4 | eggs (divided) |
| 2 tbsp | amaretto (optional) |
Metric
Imperial
Utensils
- pastry brush
- baking sheet
- standing mixer or hand mixer with beaters
- oven
- plastic wrap
- parchment paper
- star-shaped cookie cutter
- rolling pin
Enjoy with
London Fog
The delicate cinnamon notes of these cookies pair perfectly with this vanilla infused tea latte.
Nutrition per serving
Cal
609
609
Protein
18g
18g
Fat
34g
34g
Carb
57g
57g
Step 1/4
- 600 g almonds
- 400 g confectioner’s sugar
- 2 tbsp cinnamon
- standing mixer or hand mixer with beaters
- oven
Preheat oven to 150°C/300°F. Add ground almonds, part of the confectioner’s sugar and cinnamon to a standing mixer.
Step 2/4
- 3 eggs
- 2 tbsp amaretto
Separate some of the eggs. Add egg whites and amaretto to standing mixer and beat until smooth.
Step 3/4
- 1 egg
- 125 g confectioner’s sugar
To make the meringue, separate remaining eggs. Add whites as well as remaining confectioner’s sugar to a clean mixer bowl. Beat until stiff peaks form.
Step 4/4
- pastry brush
- baking sheet
- oven
- plastic wrap
- parchment paper
- star-shaped cookie cutter
- rolling pin
Roll dough out between some plastic wrap to avoid sticking. Using a cookie cutter, cut out star-shaped cookies and transfer to a lined baking sheet. Brush with meringue and bake in preheated oven at 150°C/300°F for approx. 15 – 20 min.
in Berlin