Preparation

80 Minuten

Making

105 Minuten

Difficulty

medium

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Makes about 40 pieces

  • 3 egg whites (size M)
  • 250 g powdered sugar
  • 1 packet vanilla sugar
  • 2 teaspoons ground cinnamon
  • 400 g ground almonds
  • About 100 g powdered sugar for rolling out and cutting out the cinnamon stars

Making

  1. 01
    Line a baking sheet with parchment paper and have your cookie cutters ready.
  2. 02
    Beat the egg whites in a mixing bowl on high speed until stiff peaks form.
  3. 03
    Sift the powdered sugar and stir it in gradually.
  4. 04
    Set aside 2 tablespoons of beaten egg whites for brushing the stars.
  5. 05
    Gently fold the vanilla sugar, cinnamon, and half of the almonds into the remaining beaten egg whites. Fold in enough of the remaining almonds so that the batter is barely sticky. Cover the batter and refrigerate for one hour.
  6. 06
    Sprinkle the work surface with powdered sugar and roll out the dough to a thickness of about 1 cm. Cut out stars.
  7. 07
    Place the cinnamon stars on the baking sheet and brush them with the remaining beaten egg whites.
  8. 08
    Bake the cinnamon stars on the bottom rack at 140° with top and bottom heat for 25 minutes. Then let them cool on a wire rack.

❤️ Tip

You can also enhance the cinnamon stars with other flavors, such as lemon zest, amaretto, rum, or bitter almond extract—just experiment and see what you like!

Did you know?

Cinnamon is the dried bark of the cinnamon tree and was once as valuable as gold. Milder Ceylon cinnamon is particularly well-suited for delicate pastries.

Our Tip

Roll out the dough on powdered sugar instead of flour—that way, nothing will stick—and set aside some of the egg white and sugar mixture for the glaze before stirring in the almonds.