Baking Christmas biscuits with Alexandra

Thursday, December 17, 2015

In the kitchen of the Ristorante Camino, the aroma of cinnamon and freshly baked Christmas treats wafts through the air. Our chef Alexandra Dubiel is sharing her recipe for cinnamon stars so that you can surprise your loved ones with some delicious biscuits.

For the cinnamon stars, you will need ground almonds, sugar, icing sugar, egg whites and cinnamon.

Recipe for 2 kg of cinnamon star dough

  • 900 g ground almonds (raw)
  • 720 g sugar

Mix the almonds and sugar.

  • 180 g egg whites (approximately 6 eggs)

Add the egg whites to the almond-sugar mixture.
Then add the icing sugar and cinnamon.

  • 180 g icing sugar
  • 18 g cinnamon

Mix well. You will now have a brown biscuit dough. Roll the dough out to a thickness of 8 mm. Now all you need is the sweet topping.

Recipe for the meringue

  • 750 g icing sugar
  • 150 g egg whites (approximately 5 eggs)

Whisk the icing sugar and egg whites until they form a stiff white mass. Then spread the meringue topping onto the rolled-out dough. A special tip from Alexandra: “After you put the topping on the dough, put the whole thing in the freezer for a bit. This will make it easier to cut out the stars.”


After you’ve cut out the stars, bake them in an oven that was preheated to 170°C for 3 to 4 minutes. Important: do not let the meringue topping get brown.

Here is Alexandra showing off the finished cinnamon stars.

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