CakeChristmas
CakeChristmas
Thick cinnamon stars, matte white icing all over the upper side, grainy brown almond sides; selection of cookies laid without decoration added.
Suggestion for presentation

Retro & Traditional / Cookies & cupcakes

Cinnamon Stars with White Icing

A recipe by CakeChristmas / Updated on 30 October 2026.

The thick stars of almond and cinnamon keep the traditional full white icing, with a brown paste visible on the sides.

24 stars 6 cm and 8 mm thick; 12 servings / The thick stars of almond and cinnamon keep the traditional full white icing, with a brown paste visible on the sides.

12Indicative portions
35 minPreparation
28 minBaking
1 hour 30 minutesRest & Cooling
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The thick stars of almond and cinnamon keep the traditional full white icing, with a brown paste visible on the sides.

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Original quantity: 12 servings.

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Preparation

  1. Stir in the whites and gradually incorporate the 160 g of icing sugar. Weigh 35 g of meringue and reserve them covered for the tops.
  2. Add almond, cinnamon and lemon to the rest. Refrigerate for 45 minutes. Spread 8 mm between two lightly powdered papers with the sugar work ice.
  3. Cut 24 stars by 6 cm. Gather the offcuts for small cookies to cook apart. Place the stars on two plates; spread the 35 g of meringue in thin film on their upper faces.
  4. Cook one baking tray at a time for 12 to 14 minutes at 150 °C, in the bottom of the oven. The top should remain white and the heart slightly supple.
  5. Cool for at least 45 minutes on the plates before moving: the marzipan firms up as it cools.

Preserve and Serve

5 days in hermetic box in the cool and dry.

Baking tips for this recipe

  • Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
  • Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
  • Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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