300 gr. egg whites

330 gr. powdered sugar

180 gr. OLYMPOS roasted butter (beurre noisette)

120 gr. almond powder

5 gr. cinnamon, powder

130 gr. soft flour

4 gr. baking powder



Mix all the “solid” ingredients in a bowl, that is the flour, the baking powder, the cinnamon and the almond.

Place the egg whites together with the sugar in a bowl and mix them with a whisk until there is foam. Add the solid ingredients and the butter and continue mixing until all the ingredients are well homogenized.

Spread the dough in silicone molds (40 gr. per mold) and bake in a preheated oven at 180 ° C until a slightly crispy crust is created and the knife comes out clean from the center of the cake, for about 12-15 minutes.

Remove from the oven and let the cakes cool before removing them from the mold.


We can sprinkle the cinnamon cakes with powder sugar or grated cinnamon.
 * Cinnamon cakes can be served perfectly with afternoon coffee or tea.