Cinnamon Stars Without Egg

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Roast the hazelnuts or pecans in a pan over medium heat for 5 minutes until golden brown, then let cool for 3 minutes.
Using a hand mixer, knead together the flour, margarine, 50 g powdered sugar, 1 teaspoon cinnamon, salt, and cooled hazelnuts until combined. Let the dough rest for 10 minutes at room temperature.
Roll out the dough thinly and cut out star shapes, then place on a baking sheet lined with baking paper.
Bake in a preheated oven at 200 °C (392 °F) with top and bottom heat, or 180 °C (356 °F) with convection, for 10 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
For the glaze, stir together 100 g powdered sugar, 1 teaspoon cinnamon, and 3 tablespoons water until smooth.
Dip the stars halfway into the glaze and place on a wire rack to dry for 15 minutes until the icing sets.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.