Gluten Free Cinnamon Stars

Gluten Free Cinnamon Stars

After almost 11 years of marriage my husband knows how to push my buttons. The thing that urks me more than anything is when he throws out the back-handed complement “This is really good, but it is not my mom’s.” I then instantly increase in height and muscle mass, my skin color turns green, and I stomp through the city smashing buildings and throwing cars until I reach him, in the middle of the street, and I proceed to pick him up with my fist and squeeze him till he turns blue. Then I come back to reality, go into my room and scream into my pillow for five minutes.

Gluten Free Cinnamon Stars With Frosting

So since moving back to the States, cher mommy no longer makes him his holiday cookies. I have gladly taken on the tradition in hopes that over the years he will forget how mommy’s cookies taste and fully appreciate/prefer mine.

Simple Gluten Free Cinnamon Stars

These cookies are perfect for the Gluten Free person on your Christmas list. They are chewy and delicious! Now, you can totally ground your almonds and make your own almond flour, but when I try that I usually end up with almond butter. Red Mill’s almond flour is one of my favorite products and results in perfect baked goods. It is also my favorite for french macarons.

Almond Meal

Star Cutout cookies

Gluten Free Cinnamon Stars

Ingredients

    Etoile à la Cannelle-
  • 2 3/4 cups almond flour, or finely ground almonds, or 275 grams
  • 2 cups powdered sugar, or 250 grams
  • 2 egg whites, room temperature
  • 1 tablespoon cinnamon
  • 1 tsp almond extract

Instructions

  1. Beat your egg whites in a clean and dry bowl of an electric mixer on high until stiff.
  2. On low, slowly add your powdered sugar.
  3. Your mass will be smooth and glossy.
  4. At this point, remove about 3/4 cup of the egg white mixture, cover and set aside.
  5. Slowly fold in the almond, cinnamon and almond extract to the remaining egg white mixture.
  6. Mix until completely incorporated.
  7. The mass should be able to hold shape and begin to form a ball. If the mixture is too dry, borrow some of the egg white mixture from that bowl that you set aside, but only by increments of 1 tbsp at a time.
  8. Ideally, you want this dough to resemble sugar cookie dough when done mixing and right before rolling out.
  9. Roll out dough relatively thick...about 3/4 of an inch, between two pieces of wax paper. Refrigerate for one hour.
  10. Once dough is cold cut out your star shapes and place them on your baking sheet.
  11. If your cookie cutter begins to stick, wash and dry it then dip it into some powdered sugar.
  12. When you are done cutting out all of the cookies, grab a basting brush and your reserved egg white/sugar mixture.
  13. Paint a thin layer of egg white mix on the top of each cookie.
  14. Allow the cookies to dry at room temperature for 3-8 hours.
  15. Trust me these cookies are worth it.
  16. Cookies drying before baking
  17. Once the cookies have dried, bake them for 7 minutes at 340 degrees.
http://theseasidebaker.com/gluten-free-cinnamon-stars/

Elegant Gluten Free Cinnamon Stars

 

 Cinnamon Stars

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23 Responses to Gluten Free Cinnamon Stars

  1. bakearama December 6, 2012 at 7:32 pm #

    I love the idea of painting a meringue-y crunch onto the top, they look great!

    • The Seaside Baker December 9, 2012 at 2:46 pm #

      Isn’t it a great idea?! As I was trying to figure out how get the meringue on the cookies in a clean way, my husband informed me about the painting. That’s how he used to do it when he was little.

  2. Tamara December 9, 2012 at 2:28 pm #

    About how many cookies did you manage to get out of this please?

    • The Seaside Baker December 9, 2012 at 2:45 pm #

      I think I got about 30 cookies out of one batch, using one of the smaller star cookie cutters. Let me know if you try it!

  3. arc December 16, 2012 at 2:37 pm #

    How long do they last in a cookie tin? Can i freeze the cookies? If so at what step should i freeze them?

    Thanks!

    • The Seaside Baker December 16, 2012 at 3:09 pm #

      These can be baked and stored in an airtight container for up to 10 day, but I do not recommend freezing them. The meringue top may get soggy and detach while defrosting.

  4. Pam December 31, 2012 at 6:08 am #

    Can you suggest any alternatives to the cinnamon? I have a gluten free friend I’d like to make these for but cinnamon is not one of her favorites. Thanks in advance.

    • The Seaside Baker December 31, 2012 at 3:06 pm #

      You could just omit the cinnamon and up the almond extract to 1 1/2 tsp for a nice almondy cookie. Or, you could keep the extract as is and maybe add like 1/2 tsp lemon zest! MMM that sounds good! Let me know how they come!

  5. Amy J. January 3, 2013 at 7:13 pm #

    These are AMAZING!!! I thought they were going to be hard to make, but they were very easy (though a little bit time-consuming.) They’re like marzipan cookies. The gluten-free people I made them for really liked them, and so did the people who were dubious about gluten-free baked goods.

    • The Seaside Baker January 3, 2013 at 8:14 pm #

      FANTASTIC!!! I love hearing from people who have tried a recipe. I am so glad you and your friends enjoyed them!

  6. Dana December 14, 2013 at 12:22 pm #

    Is there an alternative for almond flour and almond extract for somene who is has food sensitivities to almonds?? Thanks.

  7. Barri Lynn Moreau December 14, 2013 at 8:19 pm #

    I am allergic to almonds. Can you suggest an alternate gluten-free flour?

    • Cathy Clark December 15, 2013 at 5:37 pm #

      Any kind of nut flour would both work in place of the almond, but they all have a different flavor profile. I’ve done shortbread with hazelnut flour and pecan flour, and they were both good – but I think the pecan gives the best flavor (and you can make pecan flour easily by grinding pecans in a food processor).

    • theseasidebaker December 16, 2013 at 7:30 am #

      Hazelnut flour would work, or basically any nut flour. Thanks for stopping by!

      • Barri Lynn December 16, 2013 at 7:51 am #

        The problem is I’m allergic to all nuts. Maybe I should just make them with gloves on using the almond flour and just not eat them. 🙁

        • Paula December 16, 2013 at 1:02 pm #

          Maybe not such a good idea as flour can get into the air and you’ll breath it. Sorry.

  8. Paula December 15, 2013 at 8:31 am #

    Made these this weekend. Absolutely wonderful!! Have a friend whose grandson is allergic to dairy so these are perfect! I think small kids should have a special little bag when there are allergies involved and they were so cute!

    • theseasidebaker December 16, 2013 at 7:29 am #

      That’s awesome!!!! I agree all allergic children should have their own little baggie!

  9. Lisa December 16, 2013 at 6:02 pm #

    I am trying out your recipe tonight and am excited to see how they turn out! I noticed the instructions say to roll them 3/4 inch thick. That seems really hefty – the pictures look like maybe 1/4 inch thick. Is that about right or is it closer to 1/2 inch?

  10. Ione January 19, 2015 at 6:17 pm #

    These sound delicious but my son is allergic to nuts, have you tried making these with a different kind of Gluten Free flour.

Trackbacks/Pingbacks

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    […] my surprise I didn’t have any of these issues with this recipe that I found on the Seaside Baker’s blog. I think the key is to use only as much of the meringue mixture as is needed to hold the dough […]

  2. Valentine’s Cinnamon Heart Cookies {Zimtsterne} Gluten-Free, Dairy-Free : LeelaLicious - March 24, 2014

    […] my surprise I didn’t have any of these issues with this recipe that I found on the Seaside Baker’s blog. I think the key is to use only as much of the meringue mixture as is needed to hold the dough […]

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