Almond Cinnamon Stars - Authentic German Zimtsterne
These Almond Cinnamon Stars, known as Zimtsterne in Germany, are an exquisite addition to your holiday baking repertoire. Originally requested by my husband during our first Christmas together, these cookies boast a delightful balance of sweetness and spice. This meticulous recipe, inspired by Spoonful of Sugar, has been perfected through experience, ensuring each batch is both a fun challenge and a rewarding treat. With hints that guide you through the process—especially the critical step of properly grinding almonds and incorporating well-beaten egg whites—this recipe not only produces visually stunning cookies but also fills your kitchen with an enchanting aroma of cinnamon and almond. Perfect for sharing with loved ones or savoring with a cup of tea, these cookies are sure to create cozy holiday memories. Don’t be discouraged if the dough seems tricky; even imperfect shapes are delicious!
40
Servings
45
Calories
6
Ingredients
Ingredients
Large eggs
3 (Separate yolks and whites)
Icing sugar
350 g (for the dough, plus additional for dusting)
Lemon juice
1 tablespoon (Freshly squeezed)
Ground cinnamon
1 teaspoon (for mixing)
Ground almonds
400 g (finely ground, not gummy)
Baking paper or parchment paper
as needed (for lining the baking sheet)
Instructions
1
Start by separating the egg yolks from the whites, placing the whites into a clean mixing bowl.
2
Beat the egg whites on high speed until stiff peaks form, which may take around 5-8 minutes.
3
Gradually add the icing sugar and lemon juice while continuing to beat until the mixture is glossy and thick, about 8 minutes in total.
4
Reserve 4 heaped tablespoons of the meringue for later use as a topping for the cookies.
5
Fold the ground almonds and ground cinnamon into the remaining meringue mixture until fully incorporated. If desired, you can add a splash of rum or Amaretto for extra flavor.
6
Cover the dough with plastic wrap and let it rest in the fridge for about 1 hour. In the meantime, take some time to relax with a cup of tea.
7
Once the hour has passed, preheat your oven to Gas Mark 3 / 160°C / 320°F and line a baking sheet with baking paper or parchment.
8
Prepare a surface by sprinkling it with icing sugar or regular white sugar to prevent sticking.
9
Divide the chilled dough into smaller portions and roll each portion out to approximately 5 mm thickness between two sheets of cling film for ease of handling.
10
Using a star-shaped cookie cutter, cut out stars from the rolled dough and carefully transfer them to the lined baking sheet.
11
With the reserved meringue, stir to ensure a smooth consistency, adding additional lemon juice if you prefer a tangier flavor.
12
Brush the surface of the cookies gently with the meringue topping. Bake in the preheated oven for about 8 minutes, or until they are just turning a light beige color. Adjust time as needed based on your oven and cookie thickness.
13
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
14
Store in an airtight tin where they will remain fresh for about two weeks.
Nutrition Information
0.5g
Fat
8.5g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zimtsterne?
Zimtsterne are authentic German Almond Cinnamon Stars, a traditional holiday cookie known for its sweetness and spice.
How many eggs are required for this recipe?
The recipe requires 3 large eggs, specifically the egg whites.
How long should I beat the egg whites?
Beat the egg whites on high speed for 5-8 minutes until stiff peaks form.
What ingredients are added to the egg whites to make the meringue?
Icing sugar and lemon juice are gradually added to the stiff egg whites.
How much meringue should be reserved for the topping?
You should reserve 4 heaped tablespoons of the meringue mixture for later use as a topping.
What can I add for extra flavor in the dough?
You can add a splash of rum or Amaretto for extra flavor when folding in the almonds and cinnamon.
How long does the dough need to rest?
The dough should be covered with plastic wrap and rested in the fridge for about 1 hour.
What is the recommended oven temperature?
Preheat your oven to Gas Mark 3, 160°C, or 320°F.
How do I prevent the dough from sticking while rolling?
Sprinkle the surface with icing sugar or regular white sugar, or roll the dough between two sheets of cling film.
How thick should the cookie dough be rolled?
The dough should be rolled out to approximately 5 mm thickness.
What shape should these cookies be?
Traditionally, these cookies are cut into star shapes using a cookie cutter.
How long do the cookies need to bake?
Bake the cookies for about 8 minutes, or until they just turn a light beige color.
How should I cool the cookies?
Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
How long can I store Zimtsterne?
They can be stored in an airtight tin for about two weeks.
What is the calorie count per cookie?
Each cookie contains approximately 45 calories.
How many cookies does this recipe yield?
This recipe makes approximately 40 servings.
Is there any fat in these cookies?
There is about 0.5g of fat per serving.
How much ground cinnamon is used?
One teaspoon of ground cinnamon is required.
What type of almonds should I use?
Use 400g of finely ground almonds; ensure they are not gummy for the best texture.
Can I adjust the flavor of the meringue topping?
Yes, you can add additional lemon juice to the reserved meringue for a tangier flavor.
What is the carbohydrate content per cookie?
Each cookie has approximately 8.5g of carbohydrates.
What should the meringue consistency look like?
The mixture should be glossy and thick after about 8 minutes of beating.
Is it okay if the dough seems tricky to handle?
Yes, the dough can be tricky, but even cookies with imperfect shapes will still be delicious.
How much protein is in each cookie?
Each serving contains 1g of protein.
What preparation is needed for the eggs?
The yolks and whites must be separated, as only the whites are used in the dough and topping.
What is the total amount of icing sugar needed?
You will need 350g of icing sugar for the dough, plus extra for dusting the surface.
Should the almonds be folded or beaten in?
The ground almonds and cinnamon should be folded into the meringue mixture.
What should I use to line the baking sheet?
Use baking paper or parchment paper to line the sheet and prevent sticking.
Does this recipe contain fiber?
Fiber content is not specified for this recipe.
What is the primary role of lemon juice in this recipe?
Lemon juice helps create the glossy meringue and provides a tangy balance to the sweetness.