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Zimtsterne
German Cinnamon Stars
Delicate and fragrant German cinnamon star cookies, a classic Christmas treat. These cookies feature a crisp almond base topped with a sweet meringue glaze.
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- 400 g Ground almonds(Finely ground almonds are best for a smooth texture. You can grind your own if needed.)
- 250 g Powdered sugar (icing sugar)(Sifted to remove lumps.)
- 3 large Egg whites(Ensure they are at room temperature for best volume when whisking. Use pasteurized egg whites if concerned about raw egg consumption.)
- 1 tbsp Ground cinnamon(Freshly ground cinnamon will provide the most intense flavor.)
- 1 tsp Lemon juice(Freshly squeezed is recommended. This helps stabilize the meringue.)
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- 1
Prepare the meringue: In a clean, dry bowl, whisk the egg whites until foamy. Gradually add half of the powdered sugar (125g) while continuing to whisk. Add the lemon juice. Continue whisking on high speed until stiff, glossy peaks form. This should take about 5-7 minutes. The meringue should be thick and hold its shape.
â±ïž 7 minutes - 2
Reserve meringue for topping: Carefully scoop out about one-third of the prepared meringue and set it aside in a separate bowl. Cover this reserved meringue with plastic wrap to prevent it from drying out.
â±ïž 2 minutes - 3
Make the cookie dough: To the remaining two-thirds of the meringue in the bowl, add the ground almonds, ground cinnamon, and the remaining powdered sugar (125g). Gently fold these ingredients together with a spatula until just combined to form a soft, slightly sticky dough. Be careful not to overmix.
â±ïž 10 minutes - 4
Chill the dough: Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes (or up to 2 days) to firm up, making it easier to handle.
â±ïž 30 minutes (chilling) - 5
Shape the cookies: Preheat your oven to 160°C (320°F). Line baking sheets with parchment paper. Lightly dust your work surface and a rolling pin with powdered sugar. Roll out the chilled dough to about 0.5 cm (1/4 inch) thickness. Use star-shaped cookie cutters to cut out the shapes.
â±ïž 15 minutes - 6
Top and bake: Carefully transfer the star shapes to the prepared baking sheets. Spoon or pipe a small amount of the reserved meringue onto the top of each cookie, spreading it gently to cover the surface. Bake for 12-15 minutes, or until the edges are lightly golden and the meringue is set and slightly puffed. The cookies should still be soft in the center.
â±ïž 12-15 minutes - 7
Cool: Let the Zimtsterne cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The meringue may crack slightly, which is normal.
â±ïž 15 minutes (cooling)
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- âUsing a star shape is traditional for Zimtsterne, but other festive shapes can also be used.
- âThe white meringue glaze is characteristic of these cookies.
- âThese are a quintessential cookie for German Christmas celebrations.
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- Increase the cinnamon for a more intense spice flavor.
- Experiment with different festive cookie cutters.
- Add a pinch of ground cloves or nutmeg to the dough for added complexity.