Zimtsterne - German Cinnamon Stars
Zimtsterne star shaped cookies are one of Germany's favorite Christmas cookies. Naturally gluten free with few ingredients, these cookies are fat free and go together in minutes.
Servings: 30 cookies
Calories: 103kcal
Equipment
- Star shaped cookie cutter
- Pointed offset spatula
Ingredients
- 3 ¼ cups almond flour or meal (370 grams)
- 3 to 4 tablespoons cinnamon
- 3 large egg whites (100 grams)
- 2 cups powdered sugar (225 grams)
Instructions
- Line several baking sheets with parchment paper.
- Whisk the almond or hazelnut flour and cinnamon together completely. Set aside.
- Place the egg whites in the bowl of a mixer and beat until soft peaks form. Slowly add the powdered sugar and beat for about 8 minutes. This will not form stiff peaks, but it will be very thick and fall from the beater in thick ribbons.
- Remove ¾ cup of the meringue for the frosting. Set aside.
- Fold the almond flour/cinnamon mixture into the remaining meringue completely.
- Flatten the dough into a round and place between waxed paper. Roll out about ⅓" thick.
- Cut the cookies into stars or moons and place on the parchment lined baking sheets about 1 ½" apart to make finishing them easier. Re-roll the scraps and make more cookies.
- Drop about ½ to ¾ teaspoon of the reserved meringue in the middle of the cookie. Push it out to the edges, covering the cookie completely. The easiest way I have found to do this is to use a small offset spatula with a pointed end.
- Let the cookies dry at room temperature for about 24 hours.
- Preheat the oven to 225°F. Place the cookies on the lowest rack in the oven and bake for 20 to 25 minutes until baked through. The meringue should stay as white as possible.
Notes
All of my recipes include Step by Step photos to guide you.
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- While really easy to make, it is important to beat the meringue sufficiently to increase the volume and to get it as thick as possible.
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- By working the dough between waxed paper, the dough rolls out without using additional powdered sugar which can caramelize when baked.
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- Use whatever size cutter you want.
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- While the star is the traditional shape of the cookie, other shapes can be used.
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- Because the dough is very thick when mixing is finished, the almond flour and cinnamon should be whisked to combine so they are evenly distributed when mixed.
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- These cookies should be dried for about 24 hours to look their best.
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- Place the cookies on the lowest rung of the oven. The meringue should remain as white as possible even after baking.
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- The cookies should be aged a couple of days before eating. The amount of cinnamon may seem excessive but after storing it will become less strong.
- These cookies will last for weeks in an airtight container. They only get better.
Nutrition
Calories: 103kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.002g | Sodium: 6mg | Potassium: 9mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 1mg