Cinnamon Stars20 Reviews
“A beautiful Christmas cookie!” - by Robin
Original recipe yields 3 dozen
- Stir together the almonds, cinnamon, and lemon zest until combined.
- Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
- Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
- Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
- To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
- Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.
Amount Per Serving (18 total)
- 190 cal
- 10.7 g
- 21.2 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"The taste of these is wonderful, very light and cinnamony. I did have some trouble working with the dough. It was very gooey at first, so I put it in the fridge without a cover and let it set for aw..." See morehile and it became much more manageable."
"I didn't have any trouble making the dough. I ground the almonds in small batches (about 1 - 2 handfuls at a time) in my food processor until they were very fine. I wasn't able to get the same resul..." See morets grinding more almonds at once; the pieces were still too large. I rolled the dough out between two sheets of parchment so I didn't have any "sticky issues" there either. However, I think the bake time listed in the recipe is way, way, way too long. I baked my first two batches at 325F for 12 minutes (half the recommended time!) and they ended up misshapen on the bottom... It was almost like the middles exploded and oozed out. I reduced the baking time to 8 minutes for my last dozen, and they were perfect. ("Perfect" to me is completely cooked through but tender, with a light brown cookie and still-white glaze.)"
"I am rating this very high - the cookies were fantastic. I was a little nervous to make them after reading several comments about how sticky and hard to work with the dough is. I, however, did NOT hav..." See moree this problem at all. I used ground almond from the bulk barn, and didn't have any lemon zest so I just skipped that part. I added 1/4 tsp of cloves and a 1/2 tsp of vanilla. I whipped my egg whites (2 large eggs worth) nice and fluffy for several minutes in my mixer. I added the sugar gradually, and it made this very gooey marshmallow type of stuff. I folded it into the almond/spice mixture and it was pretty crumbly looking. I popped it into the fridge while I waited for the oven and prepped my pans. (max 5 minutes). I found the dough easy to work with if you knead it with your hands first. I rolled it between two sheets of parchment and cut out my stars (2 sizes). The meringue glaze is very thick, but easy to paint on with a pastry brush. The cookies baked for 9-11 minutes, until the glaze JUST started to brown on the points of the stars. They sat on the pans for a minute or two, then went onto my cooling racks. When warm, they're crispy on the outside and wonderfully chewy on the inside. I hope they stay this delicious even after they cool. FANTASTIC recipe - thank you."
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