Almond Cinnamon Star Cookies Recipe – Easy Gluten-Free Baking

Last Updated on 2 months by Neha Deshmukh

Almond Cinnamon Star Cookies Recipe – Easy Gluten-Free Baking

Hey everyone! If you’re anything like me, the holidays (or honestly, any time of year!) call for a little bit of baking magic. And these Almond Cinnamon Star Cookies? They’re exactly that. I first stumbled upon a version of this recipe years ago, and it’s become a tradition ever since. They’re delicate, beautifully fragrant, and surprisingly easy to make – especially considering they’re gluten-free! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average cookies. They’re light, airy, and have a wonderful melt-in-your-mouth texture. The combination of almond and cinnamon is just heavenly, and the simple frosting adds a touch of sweetness without being overpowering. Plus, they’re naturally gluten-free, making them a great option for anyone with dietary restrictions. Honestly, they just feel special.

Ingredients

Here’s what you’ll need to create these delightful stars:

• 2 egg whites
• 1 pinch of salt
• 200g confectioner’s sugar (about 1 ¾ cups)
• 2 tablespoons cinnamon
• 153g almond meal (about 1 ¼ cups)
• 0.75 tablespoons lemon juice (about 1 ½ teaspoons)
• 350g ground almonds (about 3 cups)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Almond Meal: Almond meal is made from blanched almonds that have been ground, giving it a finer texture. It’s different from almond flour, which is made from peeled almonds and is super fine.
• Ground Almonds: These are also blanched almonds, but ground a bit coarser than almond meal. Don’t substitute almond flour here – the texture won’t be quite right!
• Cinnamon: Oh, cinnamon! Did you know there are different types? Ceylon cinnamon is milder and more floral, while Cassia cinnamon (the most common type) is bolder and spicier. I personally prefer Cassia for this recipe, but feel free to experiment! You can find good quality cinnamon at most Indian grocery stores, or online.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a stand mixer (or with a hand mixer, if you prefer!), beat those egg whites and a pinch of salt until they get nice and frothy. This takes a little patience, but it’s worth it!
2. Now, gradually add in the confectioner’s sugar, beating until you get stiff, glossy peaks. This is where the magic starts to happen.
3. Take about ¼ cup of that beautiful meringue and set it aside – this is for the frosting later.
4. To the remaining meringue, add the cinnamon, lemon juice, almond meal, and ground almonds. Mix it all together until you form a lovely, slightly sticky dough.
5. Wrap that dough up tightly and chill it in the fridge for at least 5 hours, or even better, overnight. This is crucial for getting the right texture.
6. When you’re ready to bake, lightly flour a clean surface with confectioner’s sugar. Roll out the dough to about 0.3 inches (around 7-8mm) thick.
7. Use a star-shaped cookie cutter to cut out cookies and carefully transfer them to a baking sheet lined with parchment paper.
8. Now, dollop a little bit of that reserved meringue frosting onto each cookie and gently spread it towards the edges.
9. Preheat your oven to 300°F (150°C) and bake for about 15 minutes, or until the frosting remains white.
10. Let the cookies cool completely on the baking sheet before serving. Trust me, the wait is hard, but it’s worth it!

Expert Tips

• Don’t overbake! You want the frosting to stay white.
• Chilling the dough is non-negotiable. It prevents the cookies from spreading too much.
• If your dough is too sticky, add a little more almond meal, one tablespoon at a time.

Variations

This recipe is a great base for experimentation!

• Gluten-Free: It already is! But double-check your cinnamon to ensure it hasn’t been processed with wheat flour.
• Vegan Adaptation: This is a bit trickier, as egg whites are key to the meringue. You could try using aquafaba (the liquid from canned chickpeas) as an egg white substitute, but the results may vary.
• Spice Level: My family loves a good dose of cinnamon, but if you prefer a milder flavor, reduce the amount to 1 tablespoon.
• Festival Adaptations: These are perfect for Christmas or the Winter Solstice. You could even add a tiny sprinkle of edible glitter to the frosting for extra sparkle! My friend, Priya, likes to add a pinch of cardamom for a festive Indian twist.

Serving Suggestions

These cookies are lovely on their own with a cup of chai, or alongside a glass of warm milk. They also make a beautiful addition to a festive dessert platter.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but they’ll stay crisp for a little while if stored properly.

FAQs

Let’s answer some common questions!

1. Can I use store-bought almond flour instead of almond meal?

While you can, the texture won’t be quite the same. Almond meal has a slightly coarser texture that gives these cookies their signature bite.

2. What does chilling the dough do for the texture of the cookies?

Chilling the dough firms up the fats, which prevents the cookies from spreading too much during baking. It also helps develop the flavors!

3. How can I prevent the frosting from browning during baking?

Keep a close eye on them! Baking at a lower temperature and removing them as soon as the frosting is set (but still white) is key.

4. Can these cookies be made ahead of time?

You can make the dough ahead of time and store it in the fridge for up to 2 days. Just add the frosting and bake when you’re ready.

5. What is the best way to store these cookies to maintain their crispness?

An airtight container is your best friend! Adding a slice of bread to the container can also help absorb any moisture.

6. Can I add other extracts to the frosting, like vanilla or rose water?

Absolutely! A drop or two of vanilla extract or rose water would be a lovely addition. My aunt, Shanti, always adds a tiny bit of rose water – it’s divine!