Cinnamon Stars

I predict cinnamon is going to be a 2011 ‘superfood’. More and more I’m seeing this tasty ingredient appearing in mainstream media touting it’s abilities. Did you know that there are claims that cinnamon:

  • can have favorable effects on brain function and memory
  • soothes the stomach, and may help prevent ulcers
  • suppresses the bacteria that causes urinary tract infections and the fungus associated with yeast infections
  • reduces cholesterol levels – in particular, lowering bad cholesterol while leaving good cholesterol the same
  • reduce blood sugar, and increase insulin levels.

Sounds pretty good, huh? A Google Scholar search show up all sorts of interesting articles, particularly related to the last item. Insulin sensitivity.  This could surely come in handy over the Christmas holidays; would it not? With a little tweaking my family’s traditional German Christmas biscuits can pack a healthy dose of cinnamon, egg white and almonds. Yum

  • 3 egg whites (fresh, not pasteurised)
  • 1 cup splenda
  • 1/2 teaspoon vanilla extract
  • 3 drops almond essence
  • 2-3 teaspoons ground cinnamon
  • 400g almond meal

Preheat your oven to 130ºC

In a large mixing bowl beat the egg whites to stiff peaks. Gently fold in the Splenda.

In a seperate bowl combine the remainig ingredients. Fold 1/3 of the egg white mixture into the almond mixture. Fold another third in. The mixture should start to form a dough. Gradually add in a few tablespoons at a time until the dough is workable but not sticky. You should have at least 1/4 cup of egg whites left over.

Roll the dough to 8mm thick  You may need to lightly dust your rolling pin with icing sugar to prevent it sticking. A silicone baking sheet is handy to stop the dough sticking to the bench, otherwise the bench will require a light dusting with icing sugar also.

Use a star cutter to cut out the biscuits. The dough can stand being re-rolled once without too much cracking. Use a pastry brush (or the corner of a clean Chux) to brush the remaining egg white mixture onto the top of the biscuits. Place on trays and bake for 15 minutes, or until the biscuits are firm and the tops set. Place on a wire rack to cool.

Makes about 100 biscuits.

Per biscuit:
Calories: 25
Fat: 2.2g (77%)
Carbs: 0.4g (9%)

Protein: 0.8g
(14%)

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book