Name: Zimtsterne (Cinnamon Stars) Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: German
Ingredients: 2 ¼ cups (247 g) confectioners’ sugar, sifted, divided; 15 ounces (425 g) sliced almonds, about 4 1/2 cups; 1 ¼ teaspoons ground cinnamon; 3 large egg whites, at room temperature; 2 teaspoons finely grated lemon zest

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Introduction

Zimtsterne, or Cinnamon Stars, are traditional German Christmas cookies known for their delicate almond flavor and crisp, cinnamon-spiced meringue topping. Light and fragrant, these star-shaped treats make a festive addition to any holiday cookie platter.

Star-shaped cookies with a light, slightly rough beige surface are stacked on a white plate, each decorated with five whole almond slices arranged evenly on top. The cookies have a textured edge showing bits of nut, and the almonds are pale with brown edges. Around the plate on the white marbled surface, more almond slices are scattered. A striped cloth is partly visible near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (247 g) confectioners’ sugar, sifted, divided
15 ounces (425 g) sliced almonds, about 4 1/2 cups
1 ¼ teaspoons ground cinnamon
3 large egg whites, at room temperature
2 teaspoons finely grated lemon zest

Instructions

Step 1: Preheat the oven to 250°F (120°C). Line baking sheets with silicone liners or parchment paper.
Step 2: In a food processor, combine 1/2 cup (55 g) confectioners’ sugar, 10 ounces (283 g) of the sliced almonds (about 3 heaping cups), and the cinnamon. Process until the nuts are finely ground.
Step 3: Using an electric mixer on high speed, whip the egg whites until soft peaks form. Gradually add the remaining confectioners’ sugar while continuing to whip for about 2 more minutes until the mixture is thick, creamy, and somewhat stiff. Set aside 2/3 cup of this meringue mixture for the cookie tops.
Step 4: Gently fold the ground almond mixture and lemon zest into the remaining egg whites mixture to form a stiff dough.
Step 5: Place a sheet of parchment or waxed paper on a clean surface. Put the dough on the paper, flatten it slightly, and dust with confectioners’ sugar. Cover with another sheet of paper.
Step 6: Roll the dough between the sheets to about 1/4-inch thickness. Carefully flip the dough over, peel off the top paper, then lay it back and flip again. Remove the other sheet so the dough is free of paper on both sides.
Step 7: Use a 3-inch star-shaped cookie cutter to cut out cookies. Place them about 2 inches apart on the prepared baking sheets. Re-roll scraps as needed.
Step 8: Spread the reserved meringue mixture gently over each cookie using an offset spatula or small spoon, avoiding drips over the edges. Decorate the tops with remaining sliced almonds in any pattern you like.
Step 9: Bake for 30 minutes, or until the cookie bottoms are light golden brown and the meringue topping is crisp and set.
Step 10: Turn off the oven, open the door, and let the cookies sit inside for 10 minutes to dry completely before removing.

Tips & Variations

For a smoother dough, ensure your almond slices are finely ground but not turned into almond butter.
Use fresh lemon zest to brighten the flavor, or try orange zest for a citrus twist.
Press whole cloves lightly into each cookie before baking for extra aroma and decoration.
Make sure egg whites are at room temperature to achieve optimal meringue stiffness.

Storage

Store Zimtsterne in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag for up to three months. To refresh crispness, allow frozen cookies to thaw at room temperature before serving.

How to Serve

A star-shaped cookie with a pale beige color and a rough, slightly cracked surface is shown on a metal spatula with a wooden handle. The cookie has five whole almond slices embedded symmetrically on top, each with a light cream center and thin, dark brown edges. The background is a soft blur of more similarly shaped cookies resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of sliced almonds?

It’s best to use sliced almonds ground finely for the proper texture. Almond flour may make the dough too dense or sticky, altering the cookie’s characteristic bite.

Why are my meringue toppings not crisp?

If the oven temperature is too high or the cookies are removed too soon, the meringue may remain soft. Bake at a low temperature and allow the cookies to dry in the turned-off oven as described for optimal crispness.