Cinnamon stars recipe

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makes: 35 - 40
Cost: not
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  • These star-shaped biscuits will be a winner with both grown-ups and kids – the white glace icing on top is irresistible.


    • 2 medium egg whites
    • 175g (7oz) icing sugar
    • 250g (8oz) ground almonds
    • 1 level tsp cinnamon
    • 2-3 tsp lemon juice
    • 2.5cm (1in) star cutter
    • Baking sheets, lined with baking parchment


    • Whisk the egg whites until stiff and then whisk in the icing sugar until the mixture is a dropping consistency. Take out half of the mixture for icing and place it in a small bowl and cover the bowl with a damp cloth to prevent the mixture from drying out and the top crusting over.

    • Mix the ground almonds and cinnamon into the egg white mixture and enough lemon juice to give a smooth paste. Form the mixture into a bowl and wrap it in a plastic bag and chill it in the fridge for 30 mins-1 hr, or until it is firm enough to roll out.

    • Set the oven to a fairly hot gas mark 6 or 200°C. Roll the dough out between 2 sheets of baking parchment until it is about 5mm (¼ in) thick. Use the cutter to cut out star shapes and then place the stars on the lined baking sheet. Re-roll the trimmings until all the dough is used.

    • Bake the stars in the centre of the oven for about 7-10 mins, or until the biscuits start to turn golden, then remove them from the oven and reduce the oven temperature to very cool 110°C (gas mark ¼)

    • Use a pastry brush to brush the reserved icing over the star biscuits, then return the biscuits to the oven for a further 15-20 mins, until the icing has set but not coloured. Remove the biscuits from the oven and leave them to cool for a few minutes, then transfer them to a wire rack and leave them to cool completely. The biscuits may be stored in an airtight container for up to 2 weeks, but are not suitable for freezing.

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