Cinnamon Star Biscuits

How to make cinnamon star biscuits

• In a large bowl, beat the egg whites with an electric mixer set on high speed until soft peaks form.
• Stir in the icing sugar, beating until the peaks are stiff. Set aside 250 ml of the beaten egg white to use for glaze.
• Fold the cinnamon, ground almonds and cherry brandy into the remaining egg white mixture to form a stiff dough.
• Cover the dough with cling film and chill in the refrigerator for 1 hour.
• Line a baking tray with grease-proof paper.
• Lightly dust the work surface with icing sugar and roll out the dough to a thickness of 6 mm.
• Cut out biscuits using star-shaped cutters.
• Brush each star with the reserved egg white mixture and place on the baking tray.
• Leave to dry overnight at room temperature.
• Heat the oven to 160°C (140°C in a fan oven), gas 3.
• Bake the biscuits for 8 to 10 minutes.
• The stars should be soft in the middle and the glaze should remain white.
• Allow to cool in the tray for 10 minutes, then transfer to a wire rack to cool and set completely.

For the icing

• Beat the egg whites and lemon juice in a large bowl until stiff peaks form.
• Sprinkle in the icing sugar and beat until glossy and stiff.
• Place the icing in a piping bag fitted with a decorative nozzle and artfully decorate each cookie.
• Allow the icing to dry and set, then serve.

Tips

• The cinnamon star biscuits will keep for up to 10 days in an airtight container.