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Madison Area Gluten Intolerance Chapter

Cinnamon Stars

3 egg whites
9 oz powdered sugar
3 drops of lemon extract
1 teaspoon lemon rind
1 teaspoon cinnamon
1 cup ground unblanched almonds or hazelnuts (use nuts like flour)

Beat egg whites until very stiff (it is ready if cut with knife and it stays apart). Beat powdered sugar slowly into whites. Set aside 3 tablespoons of meringue for frosting. Add to remaining meringue: lemon extract, lemon rind, cinnamon, and ground nuts. Chill dough, then roll out to 1/2-inch thick and cut into stars. If sticky, roll out dough between sheets of wax paper.

Glaze stars with reserved frosting. If too thick, add a few drops of water.

Prepare baking sheets by lining with brown paper or parchment paper; butter liners, place stars on prepared sheets. Bake at 300° for about 30 minutes. Must feel somewhat soft when taken from sheet; cookie frosting should remain white. Store in tins.