Cinnamon Stars

From Betty Bossi bakery le nouveau livre des friandises.


  • 3 fresh egg white (about 100g)
  • pinch of salt
  • 250g confectioner sugar
  • 1 1/2 tbsp cinnamon
  • 1/2 tbsp kirsch or lemon juice
  • 350g ground almonds


  1. Beat the egg white with the salt to a stiff foam (when you pull the foam up, the snowy tip stays straight up)
  2. Fold in the confectioner sugar until you don’t see the sugar anymore. 
  3. Reserve 1dl (0.4 cups) for glazing.
  4. Fold in the rest of the ingredients into the unreserved egg white foam.
  5. Roll the dough out onto a clean work surface. To minimize mess, you can put a cut open ziplock bag on top of the dough and roll your rolling pin on the bag. The width of the dough should be uniform at 7mm (between 1/4″ and 1/3″).
  6. Cut out stars from the sheet and set onto parchment paper-lined cookie sheet.
  7. Using a teaspoon glaze the top of each star.
  8. Let the whole thing dry for at least 5 hours or overnight.
  9. Set oven to 250C (485 F).
  10. Bake for 3-5 min, depending on how chewy you want this to be.

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