Cinnamon Stars
The cinnamon star is found in Switzerland, Austria and Germany. It is another typical Christmas biscuit. Cinnamon stars are sweet almond biscuits with a distinct cinnamon flavour. They are usually coated with a white egg-white sugar icing. Cinnamon stars are said to have existed as early as the 16th century, but as cinnamon was precious, the biscuits were found among the aristocracy. Recipes were not published until the 18th century.

Cinnamon stars are gluten-free by nature. Veganising them is no magic either. Instead of an egg white icing, a simple sugar icing is applied after baking. You can use cornstarch and water to bind the dough, in which case they remain gluten-free. Since cinnamon stars contain neither butter nor cow’s milk, they are easy to make vegan.
Vegan baking is usually easier because you only have to distinguish between dry and wet ingredients. A vegan biscuit dough is therefore much quicker to make.
When baking biscuits, I have found that they don’t really crisp up on silicone mats. The silicone mat retains moisture, especially on the underside. This means that the cinnamon stars don’t dry properly and they stick to the baking mat, which is not desirable. In this case, you should therefore use baking paper or another alternative that eliminates this disadvantage, so that the biscuits become nice and crispy.

Cinnamon Stars
Equipment
- star-shaped cookie cutters
Ingredients
- 400 g ground almonds
- 200 g icing sugar
- 1 tbsp cinnamon
- 2 tbsp cornflour
- 1 pinch salt
- ½ tbsp lemon juice
- 50 ml water
Glaze
- 75 g icing sugar
- 4.5 tsp lemon juice
Instructions
- Mix all the dry ingredients together. Add the wet ingredients and knead into a dough.
- Chill for a short time.
- Roll out the dough on sugar (approx. 1 cm), cut out with a cookie cutter, place on a baking tray and leave to dry for an hour.
- Bake in the middle of the preheated oven for 3-5 minutes at 180 °C convection oven.
- Mix the ingredients for the glaze together and brush on the already baked and cooled cinnamon stars.
Notes
Nutrition

