Zimtsterne - German Cinnamon Stars

Zimtsterne star shaped cookies are one of Germany's favorite Christmas cookies. Naturally gluten free with four ingredients, these cookies are fat free and go together in minutes. Germany is famous for its maravelous baking such as Murbteig Pastry, a lemon butter cookie with endless variations and Pfeffernusse cookies, those delightful powdered sugared "peppernuts" as they are known.

As with some European cookies, Zimtsterne cookies are finished with a snow white meringue that is baked with the cookie. It forms a crispy finish to an otherwise softer textured cookie.

Four ingredients including almond flour make up the cookie and the frosting. One of the best things about this cookie is the longer they sit in an airtight tin, the better they taste. As with most spice heavy cookies, they need time to mellow. Honey Diamonds are another example of a spice rich cookie.

The amount of cinnamon may seem like a lot, but it mellows as they sit.

Jump to:

• Variations
• Recipe Ingredients
• Step by Step Instructions for Zimtsterne
• Recipe FAQS
• Expert Tips
• More European Cookies to Enjoy
• Zimtsterne - German Cinnamon Stars

Variations

Hazelnut flour can be substituted for the almond flour.

Recipe Ingredients

FRONT ROW: Cinnamon, egg whites

BACK ROW: Almond flour, powdered sugar

Be sure to see the recipe card below for the exact ingredients & instructions.

Step by Step Instructions for Zimtsterne

Step 1. Add the cinnamon to the almond flour in a large bowl. Step 2. Whisk together completely. Step 3. Add the egg whites to the mixing bowl. Beat until soft peaks for. Step 4. Slowly add the powdered sugar to the beaten egg whites.

Step 5. Beat the egg whites for up to 8 minutes until very, very thick. Step 6. They will not reach the firm stage but will have increased. They will fall off the beater in a thick stream. Step 7. Remove ¾ cup for the frosting. Set aside. Step 8. Add the almond/cinnamon mixture to the egg whites and fold in by hand.

Step 9. Mix the dough completely. It will be very thick. Step 10. Flatten the dough and place it between waxed paper. Roll to about ⅓". Step 11. Remove the top piece of paper. Step 12. Cut the cookies out with a star shaped cutter. I used a 2 ¼" cutter but smaller sizes would work well also.

Step 13. Apply about ½ teaspoon of the reserved meringue on top of the cookie. Step 14. The easiest way to do this is to use an offset spatula with a pointed end. Step 15. Push the meringue from the center to the edges of the cookie. Step 16. Applying the meringue takes a bit of patience and time. Lacking those, simply cut out round "moons" and cover those.

Recipe FAQS

Expert Tips

• 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.
• By working the dough between waxed paper, the dough rolls out without using additional powdered sugar which can caramelize when baked.
• Use whatever size cutter you want.
• While the star is the traditional shape of the cookie, other shapes can be used.
• 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.
• These cookies should be dried for about 24 hours to look their best.
• Place the cookies on the lowest rung of the oven. The meringue should remain as white as possible even after baking.
• 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.

More European Cookies to Enjoy

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