CakeChristmas
CakeChristmas
Almond-cannelle cookies are round and white, with four small hollows formed before cooking to evoke large coat buttons. The photo shows part of the portions.
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Illusion cakes / Cookies & cupcakes

White Cinnamon Button Biscuits

A recipe by CakeChristmas / Updated on 30 October 2026.

Almond-cannelle cookies are round and white, with four small hollows formed before cooking to evoke large coat buttons.

Twenty-four 5 cm thick buttons / Meringue and ground almonds, mild oven drying

12Indicative portions
40 minPreparation
14 minBaking
45 minRest & Cooling
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Dessert in this mood

Almond-cannelle cookies are round and white, with four small hollows formed before cooking to evoke large coat buttons. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Whisk the whites into foam and gradually add the 160 g of icing sugar; get a firm meringue. Reserve 3 tablespoons for the tops.
  2. Add almonds, cinnamon and lemon to the rest. Refrigerate this sticky paste for 45 minutes.
  3. Heat to 150 °C. Spread the dough over 8 mm between powdered papers of icing sugar. Cut out twenty-four discs of 5 cm.
  4. Spread a thin layer of reserved meringue on each disc. With the round handle of a small wooden spoon moistened and then wiped, mark four hollows 4 mm in diameter without crossing the cookie. Cook for 12 to 14 minutes at the bottom of the oven, keeping the top white.
  5. Cool completely on the plate. The four hollows remain simple, irregular and shallow; do not add any thread to them.

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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