Cinnamon Star Cookies (Zimtsterne) - Gluten-Free Option

A classic German Christmas cookie made gluten-free with almond flour, creating a deliciously chewy and flavorful treat with a beautiful meringue topping.

Prep Time

25 minutes

Total Time

40 minutes

Calories

1156 kcal

Difficulty

Medium

Equipment

6 items

Cost

£0.23/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Ingredients

Servings

300gAlmond flour(Finely ground blanched almonds)

£3.60

225gPowdered sugar(Plus extra for dusting)

£0.90

2Egg whites(Large, at room temperature)

£0.20

2tbspGround cinnamon(High-quality ground cinnamon)

£0.30

0.5tspAlmond extract(Optional, enhances almond flavor)

£0.15

1tspLemon juice(For the meringue topping)

£0.05

75gIcing sugar(For the meringue topping)

£0.30

Total Cost

£5.50

£0.23 per serving

Instructions

1.
Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
2.
In a large bowl, combine almond flour, powdered sugar, and cinnamon. Mix well.
3.
In a separate clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add icing sugar and lemon juice, continuing to beat until glossy and very stiff.
4.
Remove 2-3 tablespoons of the meringue and set aside in the fridge. This will be used for the topping.
5.
Add the remaining meringue to the almond flour mixture. Stir until a dough forms. It will be slightly sticky.
6.
Dust a clean surface with powdered sugar. Roll out the dough to about 1/4 inch (6 mm) thickness. Use a star-shaped cookie cutter to cut out the cookies.
7.
Place the cookies on the prepared baking sheets. Brush the surface of each cookie with the reserved meringue.
8.
Bake for 12-15 minutes, or until the cookies are set and the meringue topping is firm but not browned. Be careful not to overbake, or the cookies will become dry.
9.
Let the cookies cool completely on the baking sheets before transferring them to a wire rack to cool completely. The meringue topping will harden as they cool.
10.
Store the cooled cookies in an airtight container at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (26g)

1156 kcal / 4836 kJ

Carbs

114g

44% of RDA

Fat

69g

99% of RDA

Protein

36g

72% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

99 g

110% of RDA

Sodium

37 mg

2% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

If the dough is too sticky to roll, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes.

Use a pastry brush to apply a thin, even layer of meringue to each cookie for a neat and glossy finish.

The baking time may vary depending on your oven. Keep a close eye on the cookies to prevent them from burning.

For a more intense cinnamon flavor, add a pinch of ground cloves or nutmeg to the dough.

Cooking Equipment

Oven

Mixing bowls

Baking sheets

Parchment paper

Electric mixer

Star-shaped cookie cutter

Wine Pairings

No wine pairing suggestions available for this recipe.

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