Zimtsterne - Étoiles à la cannelle d’Alsace - Recette facile de La Briocherie de Pascal

If you enjoy my work and would like to support La Briocherie de Pascal, you can contribute freely by clicking on this link. I've chosen PayPal for its security and lower fees; thank you! Donate directly via PayPal, lower fees. https://www.paypal.com/paypalme/labri... 👉Today's recipe: Cinnamon Stars – Traditional Alsatian Zimtsterne - https://labriocheriedepascal.fr/2025/... ⬅️ Previous recipe: Alsatian Stollen or Christstollen – Traditional Christmas Recipe with Candied Fruit and Almonds - https://labriocheriedepascal.fr/2025/... ▶ Next recipe: Lemon Star 👉 https://labriocheriedepascal.fr/2025/... 🎁 All Christmas recipes 👉 https://labriocheriedepascal.fr/2025/... Cinnamon Stars, called Zimtsterne in Alsace, are undoubtedly the most famous of the Christmas bredele. In this video, I show you the complete no-bake icing method, as I make it at La Briocherie de Pascal: a sticky but pliable almond paste, work with a palette knife, gentle baking, and icing applied by hand to warm cookies for a pure white and glossy finish. ------- 🕒 Timestamp – Alsatian Cinnamon Stars – Pascal's Briocherie 0:05 Recipe introduction – presentation of Zimtsterne, the famous Alsatian cinnamon stars, essential Christmas cookies. 2:02 Complete list of ingredients. 5:46 Roasting the almonds – 200°C (390°F) conventional oven, 8 to 10 minutes. 6:19 Roasting result: golden color, intense aroma. 6:33 Sifting the powdered sugar. 7:13 Starting the cinnamon star dough. 10:08 Adding the roasted almonds. 12:35 Dough finished, wrapped in plastic wrap and left to rest for 45 minutes at room temperature. 13:17 Preparing the raw royal icing. 16:18 Useful equipment – ​​using 8 mm metal strips for an even rolling. 17:00 Instructions: cutting out the stars with a cookie cutter. 25:44 Baking: 140°C (285°F) conventional oven, approximately 15 minutes. 26:55 Applying the icing to warm cookies: dab on without pulling the brush. 33:11 Last icing. 33:17 Close-up of applying the icing with a fine brush. 36:50 Recipe complete: drying for 4 to 5 hours before storing. Debriefing and end of the video. --------------- ✳️ Ingredients (for 24 stars, 8 mm thick – approx. 700 g finished) Dough: 250 g toasted almond flour (200°C – 8 to 10 min) 200 g sifted icing sugar 2 egg whites (~60 g) 5 g ground cinnamon 5 g lemon juice 1 tsp vanilla extract Raw icing: 30 g egg white 160 g very finely sifted icing sugar 3 g lemon juice 🥣 Instructions – raw icing version 1️⃣ Toast the almonds Toast the almond flour at 200°C for 8 to 10 minutes. Let cool. 2️⃣ Prepare the dough Lightly loosen the egg whites by hand. Add the icing sugar in 3 to 4 additions, then the almonds, cinnamon, lemon juice, and vanilla. Mix until you obtain a dense and slightly sticky dough. Do not refrigerate: cover with plastic wrap, pressing it directly onto the surface, and let it rest for 30 to 45 minutes at room temperature. 3️⃣ Roll out and cut Work the dough into small portions, using very little icing sugar (10 g for the entire batch). Roll out to a thickness of 8 mm using a palette knife, loosen the dough, and rotate regularly. Cut out the stars with a cookie cutter and place them on a baking sheet. 4️⃣ Bake Bake at 140°C (275°F) using conventional heat for about 15 minutes. The cookies should remain very pale and soft in the center. Let them cool for 10 to 15 minutes before icing. 5️⃣ Prepare the raw icing Mix the egg white and lemon juice, then gradually whisk in the powdered sugar. Whisk gently until stiff and glossy. Let it rest for 20 to 30 minutes before using. 6️⃣ Icing the warm cookies Apply the icing with a very fine brush (1 cm maximum) to the still slightly warm cookies. Apply an even layer 1 to 2 mm thick. Icing the cookies while they are still warm ensures perfect adhesion and a lasting shine. 7️⃣ Drying Let them dry at room temperature for 6 to 8 hours, ideally overnight. The icing will become smooth, crisp, and pure as snow. 💬 Pascal's Tips – Pascal's Briocherie 👉 Always toast the almonds; this is what gives them their depth of flavor. 👉 Work calmly, without flour, using just a little powdered sugar. 👉 Apply the icing to warm cookies: this is where the magic happens. 🎁 Find the complete written recipe on the website: ➡️ www.labriocheriedepascal.fr