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Here is how to prepare delicious cinnamon star biscuits, perfect for breakfast or to be enjoyed with a cup of tea or coffee.
For the decorative icing
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 8
How to make cinnamon star biscuits
- In a large bowl, beat the egg whites with an electric mixer set on high speed until soft peaks form.
- Stir in the icing sugar, beating until the peaks are stiff. Set aside 250 ml of the beaten egg white to use for glaze.
- Fold the cinnamon, ground almonds and cherry brandy into the remaining egg white mixture to form a stiff dough.
- Cover the dough with cling film and chill in the refrigerator for 1 hour.
- Line a baking tray with grease-proof paper.
- Lightly dust the work surface with icing sugar and roll out the dough to a thickness of 6 mm.
- Cut out biscuits using star-shaped cutters.
- Brush each star with the reserved egg white mixture and place on the baking tray.
- Leave to dry overnight at room temperature.
- Heat the oven to 160°C (140°C in a fan oven), gas 3.
- Bake the biscuits for 8 to 10 minutes.
- The stars should be soft in the middle and the glaze should remain white.
- Allow to cool in the tray for 10 minutes, then transfer to a wire rack to cool and set completely.
For the icing
- Beat the egg whites and lemon juice in a large bowl until stiff peaks form.
- Sprinkle in the icing sugar and beat until glossy and stiff.
- Place the icing in a piping bag fitted with a decorative nozzle and artfully decorate each cookie.
- Allow the icing to dry and set, then serve.
- The cinnamon star biscuits will keep for up to 10 days in an airtight container.