Easy Christmas Baking Recipe Ideas: Cinnamon Stars

Anna Scholz is the owner and designer of fashion label Anna Scholz – annascholz.com – #exclusivelyplussize @annascholz specialising in plus size clothing


xmas-cinnamon-stars-2-recipes-christmas-biscuitsIt is time for another festive season. And although nearly every year I run away from the stressed out shoppers, the Christmas tunes and markets and escape to a beautiful beach in Goa where I can pretend

Christmas never happens, I do enjoy a spot of festive baking.
My mum adores Christmas and can’t understand why I am not embracing it with the same enthusiasm. She decorates and wraps beautiful little parcels, plans family gatherings and she bakes and bakes because she is famous for making the best biscuits in the world.

Today I would like to share some of her favourite recipes with you, they make fantastic gifts or are just delicious to share with family and friends.

Thank you Mami x @annascholz #annaskitchen

Cinnamon Stars

200g Marzipan
3 egg whites
300g icing sugar
100g sugar
4 tablespoons of cinnamon 200 g ground hazelnuts 200g ground almonds

For the glaze
1 egg white
180g icing sugar
1 tablespoon of lemon juice
Knead the marzipan with 1 egg white, add the icing sugar, sugar, cinnamon and other egg whites.
This is getting very sticky, then add the ground hazelnuts and half of the ground almonds and knead together well.

Sprinkle your working surface with the remains of the ground almonds, our your rolling pin and carefully spread the dough until it is about 1cm thick. Again it might stick, so you have to add a little our to the top of your dough.
Cut out as many stars as you can closely together and move them on baking papered trays.
Re-use the leftover dough and roll it out again until the dough is used up.
Then you have to make the glaze, combine the icing sugar with
1 egg white and lemon juice and stir well. Paste the glaze evenly onto the unbaked biscuits. Make sure to cover all the corners of the stars.
Bake in the middle of the oven at 175 degrees for 10-12 minutes until the glaze is slightly browned.
Remove the stars with the paper from the trays and let them cool down.


-- Editor-in-Chief SLiNK Magazine