Moist Cinnamon Stars
Marzipan soft cinnamon stars with a glossy meringue topping, just like from the Christmas market and the highlight of any cookie tin.
- Preparation
- 35 min
- Cook/bake time
- 15 min
- Total
- 1 hr 50 min
- Difficulty
- Medium
- Calories
- 97 kcal
- Servings
- 30 pieces
- Prep
- 35 min
- Cooking & baking
- 15 min
- Resting
- 1 hr
Only 50 min of that is hands-on – the rest takes care of itself.
Marzipan soft cinnamon stars with a glossy meringue topping, just like from the Christmas market and the highlight of any cookie tin. Made without flour and packed with ground almonds, they are moist, spiced, and naturally gluten free. With our trick, the dough will not stick and the topping will not crack.
Why this works
Without flour there is no gluten structure, so the dough is held together solely by the egg whites and the oil from the almonds. This is exactly why cinnamon stars stay moist instead of dry, because almonds consist of half fat, which does not evaporate during baking. The meringue topping must only dry, not brown. Above 150 °C the egg white browns, shrinks, and cracks open.
Step-by-step instructions
- 1
Whip the meringue
Whip the egg whites with a pinch of salt until stiff, gradually sprinkling in the sifted powdered sugar. Continue whipping until the mixture is thick, white, glossy, and forms stiff peaks. Now take 4 tablespoons of it and set it aside for the topping.
- 2
Mix the dough
Knead the ground almonds, cinnamon, and Amaretto into the remaining meringue mixture until a uniform dough forms. Wrap it in foil and chill it for 60 minutes, because well chilled dough is much easier to roll out later.
- 3
Cut out the stars
Roll out the dough between two layers of parchment paper to about 1 cm thick, so nothing sticks to the work surface. Cut out stars and dip the cookie cutter in powdered sugar again and again in between, so it cuts cleanly through the sticky dough.
- 4
Apply the topping
Place the stars on a baking sheet lined with parchment paper and brush each one with a little of the reserved meringue. A thin, even layer is completely sufficient, then each star gets its typical glossy topping.
- 5
Bake
Bake the cinnamon stars at 140 °C top and bottom heat for 10 to 12 minutes. The topping should remain white and must not brown under any circumstances, and the stars can still be soft on the inside. They will firm up all by themselves as they cool.
Our best tips
- Almonds with their skin give a rustic look and more flavor than blanched ones.
- The stars are done when they still feel soft, they will become firmer as they cool.
- Stored in a tin box with a piece of apple, cinnamon stars stay moist for weeks.
Tasty variations
With hazelnuts
Replace half of the almonds with ground hazelnuts for a stronger flavor.
Chocolate cinnamon stars
Dip the bottom of the cooled stars in melted dark chocolate.
What is left over?
This recipe only uses the whites. There are better places for the yolks than the bin.
Nutrition facts
| Calories | 97 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 9 g |
| – of which sugar | 7 g |
| Fat | 6 g |
| Fiber | 2 g |
Where the 97 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Warum klebt mein Zimtstern-Teig?
Weil er kein Mehl enthält. Roll ihn deshalb zwischen zwei Lagen Backpapier aus und tauch den Ausstecher in Puderzucker. Gut gekühlt klebt er außerdem spürbar weniger, also lass ihm die Stunde im Kühlschrank.
Warum wird meine Baiserhaube braun?
Der Ofen war zu heiß. Über 150 °C bräunt das Eiweiß, zieht sich zusammen und reißt auf. Bleib bei 140 °C Ober-/Unterhitze und schieb das Blech in die mittlere Schiene, nicht nach oben.
Wie bleiben Zimtsterne weich?
Kurz backen und luftdicht lagern. Nimm sie heraus, solange die Mitte noch weich nachgibt – im Ofen härten sie in zwei Minuten durch. In der geschlossenen Dose ziehen sie über Nacht sogar noch nach.
Sind Zimtsterne glutenfrei?
Ja, das klassische Rezept kommt ohne Mehl aus. Achte bei Zöliakie trotzdem auf zertifizierte Zutaten, vor allem beim Puderzucker: Er wird oft mit Stärke gestreckt, die aus Weizen stammen kann.
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