Cinnamon stars with almonds and egg white icing
Juicy almond base under snow-white icing, completely flour-free
Cinnamon stars are as much a part of Christmas as the scent of cinnamon filling the whole flat. Under a snow-white egg white icing lies a juicy core of ground almonds, sugar and cinnamon, with no flour and therefore naturally gluten-free.
This cinnamon star recipe comes straight from our Christmas cookie course in Adliswil. The trick from our bakery: you spread the icing over the whole sheet of dough before you cut. That way every star gets a smooth, even coating, and you don't have to ice each cinnamon star individually. Then let the stars dry for an hour and bake them only briefly, so the icing stays nice and white.
With a 4 cm and a 5 cm cookie cutter, you bake small and large cinnamon stars from the same dough. The quantity makes about 30 pieces; for more, simply change the quantity selector.
Ingredients
Cinnamon star dough
Egg white icing
For rolling out
Step by step
Cinnamon star dough
Mix almonds, sugar and cinnamon
Put the unpeeled, ground almonds, the granulated sugar and the cinnamon into a bowl and mix everything well. Unpeeled almonds give the cinnamon stars their typical slightly dark colour and a stronger flavour.
Knead in the egg white
Pour in the liquid egg white and knead everything by hand until you have an even, slightly sticky dough. At first the mixture looks crumbly, but after a minute or two of kneading it holds together.
Shape the dough and chill
Press the dough into a flat block, wrap it in cling film and chill it in the fridge for about an hour. It is much easier to roll out when cold.
Egg white icing
Whisk the icing
Put icing sugar, egg white and lemon juice into a bowl and whisk everything with the hand mixer to a thick, glossy icing. The consistency is right when you can draw a pattern on the surface with a spoon that does not disappear straight away.
Roll out, ice and cut the cinnamon stars
Roll out the dough
Take the dough out of the fridge and knead it briefly by hand. Sprinkle some caster sugar on the work surface, place rolling pins on the left and right, and roll the dough out evenly to 8 mm thick. If you don't have 8 mm rolling pins, simply stack a 3 mm and a 5 mm one on top of each other. Sugar instead of flour prevents sticking and keeps the stars from drying out.
Cinnamon star cookie cutter, 5 cm
Pasteurised egg white powder 100 g
Silicone rolling pin, red, 25 cm
Professional rolling pin set, 3 sizes
Spread the icing
Place the icing in the middle of the dough sheet and spread it with an angled spatula all the way to the edge. Then smooth the surface with a large spatula so that every star gets the same amount of icing.
Profi Cinnamon star cookie cutter, 5 cm
Cinnamon star cookie cutter, 5 cm
Cinnamon star cookie cutter, 4 cm
Mini thin angled spatula with plastic handle
Cut out the stars
Dip the cinnamon star cookie cutter into a bowl of water, let it drip briefly and cut out the stars close together, starting from the edge. Place them on a baking sheet lined with baking paper. Use the professional cookie cutter to press the star out simply, the icing stays intact in the process.
Use up the dough scraps
Roughly scrape the icing off the dough scraps with a small angled spatula. Knead the scraps together with a few ground almonds and, if needed, some cinnamon, until the dough no longer sticks. Then roll it out again, ice it and cut out more stars until the dough is used up.
Dry and bake the cinnamon stars
Let them dry and bake briefly
Let the Zimtsterne dry on the baking sheet at room temperature for about one hour. Only then bake them in the preheated oven at 210 °C top and bottom heat for 5 to 8 minutes: small stars rather 5 minutes, large stars rather 8 minutes. Do not bake them for too long: the icing should stay white and the centre soft. Let them cool completely on the baking sheet.
Cinnamon stars
Ingredients
Cinnamon star dough
Egg white icing
For rolling out
Preparation
- Dough: Mix almonds, sugar and cinnamon, knead in the egg white, chill for 1 hr.
- Icing: Whisk icing sugar, egg white and lemon juice until thick.
- Rolling out: Roll out the dough on granulated sugar to 8 mm thick.
- Icing the dough: Spread the icing over the whole sheet and smooth it out.
- Cutting out: Dip the cookie cutter in water, cut out the stars, knead the scraps again.
- Baking: Let dry for 1 hr, then bake for 5 to 8 min. at 210 °C top/bottom heat.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team: exactly the sizes this recipe has been tested with.
Ingredients
Pasteurised Egg white powder 100 g
Ceylon Cinnamon powder, 50g
Almond flour, 400g
Accessories
Cinnamon star cookie cutter, 5 cm
Cinnamon star cookie cutter, 4 cm
Large spatula
Mini thin angled spatula with plastic handle
Silicone rolling pin, red, 25 cm
Professional rolling pin set, 3 sizes
Delivery in 1 to 2 working days · Free shipping from CHF 100*
Nice with it
Not needed for the recipe, but it goes well.
Pro cinnamon star cookie cutter, 5 cm
So that it's guaranteed to succeed
Spread the icing over the whole sheet of dough before you cut. That way all the cinnamon stars get an even coating, and you save yourself the tedious brushing of every single star. Dip the cookie cutter in water every now and then, and nothing will stick.
Let the iced stars dry for an hour and bake them only briefly at high heat. Stay close to the oven: as soon as the icing takes on a slight colour at the tips, they've been in too long. Small cinnamon stars need less time than large ones, so it's best to bake them on separate trays.
Instead of fresh egg white, you can use egg white powder: 5 g of powder and 25 g of water make the equivalent of one egg white.
This is handy if you don't want leftover egg yolk, and it's especially safe for the raw icing.
Frequently asked questions
Yes. The dough is made only from ground almonds, sugar, egg white and cinnamon, with no flour at all. For rolling out, use caster sugar instead of flour, so the cinnamon stars stay gluten-free.
The dough is naturally a little sticky. Chill it for an hour and roll it out on caster sugar. If it's still too moist, knead in a few tablespoons of ground almond.
In a well-sealed cookie tin in a cool place for about four weeks. After a few days they become even a little moister.
Print recipe
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Related products
Spatula Large
Angle spatula mini thin with plastic handle
Professional cinnamon star cookie cutter, 5 cm
Rolling pin silicone red 25 cm
Cinnamon star cookie cutter, 4 cm
Cinnamon star cookie cutter, 5 cm
Almond flour, 400g
Pasteurised egg white powder 100 g
Professional rolling pin set, 3 sizes
Ceylon cinnamon powder, 50g
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Comments
-
130 statt 210 Grad
By: Othmar On 2025-10-26Hallo Mini-Schoggi-Team
Wäre es nicht besser, die Zimtsterne bei 130 Grad (ca. 15 bis 20 Minuten) zu backen? ChatGPT sagt folgendes dazu:
- Unter 140 °C: Glasur trocknet – bleibt weiss.
- 150–170 °C: Glasur trocknet + beginnt zu bräunen → „Eierschalenweiss“.
- >180 °C: Zucker karamellisiert → beige / leicht glänzend.
- >200 °C: Eiweiss und Zucker reagieren → „Glasur tot“.Replied by: Rebecca Odermatt On 2025-10-29
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Zimtsterne
By: Heinz On 2024-11-10Ich habe bewusst nur 110 g Zucker genommen. Trotzdem ist es mir zu süss.
Replied by: Nicholas Burk On 2024-11-11
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