From the Witches Kitchen
Cinnamon Star Biscuits for Yule
Soft almond cinnamon star biscuits with a crisp meringue top: a festive Yule bake to share at the Winter Solstice.
Prep Time
30 minutes
Cook Time
15 minutes
Serves
30 biscuits
Ingredients
- 2 large egg whites
- 1 tsp lemon juice
- 1 lemon, finely zested
- 200g icing sugar, plus extra for dusting
- 250g ground almonds
- 2 tsp ground cinnamon
- 1 tsp ground ginger
Kitchen Witch Notes
Cinnamon brings warmth and success, ginger adds energy and courage, and the star shape honours the returning light. Make a quiet wish as you cut each biscuit, then share them freely.
Serving Suggestions
Offer with mulled apple cider, tea or coffee. Store in an airtight tin for up to two weeks.
Introduction
These little cinnamon stars are made for a Yule baking afternoon: spiced, lemony and just sweet enough. They keep beautifully in a tin, if they actually make it that far.
Method
- Heat the oven to 150°C/130°C fan/gas 2. Line a large baking tray, or two smaller trays, with baking parchment.
- Whisk the egg whites in a large bowl until foamy. Add the lemon juice and whisk again until soft peaks form.
- Slowly whisk in the icing sugar until the mixture is stiff. Set aside about a quarter of the meringue for the topping.
- Add the ground almonds, cinnamon, ginger and lemon zest to the remaining meringue. Mix to make a stiff, slightly sticky dough.
- Put the dough on lightly icing-sugar-dusted baking parchment. Dust the top, cover with a second sheet of parchment and roll to about 5mm thick.
- Remove the top sheet and cut out stars with a 5cm cutter. Place them on the prepared trays.
- Spread a little of the reserved meringue over each star. Add a few drops of water if it needs loosening.
- Bake for 12–15 minutes, until the meringue is set but not browned. Cool completely before storing.
Swaps & Variations
Use orange zest instead of lemon for a deeper festive note. The almonds make these naturally gluten-free, but check your icing sugar and spices if you need them certified gluten-free.
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