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Zimtsterne (Cinnamon Stars) Recipe

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4.6 from 119 reviews

Zimtsterne (Cinnamon Stars) are traditional German Christmas cookies made from finely ground almonds, aromatic cinnamon, and a sweet, glossy meringue topping. These delicate star-shaped cookies are light, flavorful, and have a perfect balance of chewy and crisp textures, making them a festive favorite.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 3 large egg whites, at room temperature
  • 2 teaspoons finely grated lemon zest

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 250°F (120°C). Line baking sheets with silicone liners or parchment paper to prevent sticking and ensure even baking.
  2. Grind almonds mixture: In a food processor, combine 1/2 cup (55 g) of sifted confectioners’ sugar, 10 ounces (283 g) of the sliced almonds (approximately 3 heaping cups), and the ground cinnamon. Process until the nuts are finely ground to create a uniform almond-cinnamon mixture.
  3. Make meringue: Using an electric mixer on high speed, whip the egg whites until they form soft peaks. Gradually add the remaining confectioners’ sugar while continuing to whip for about 2 more minutes, until the meringue is thick, creamy, and somewhat stiff. Reserve 2/3 cup of this meringue mixture for topping the cookies later.
  4. Combine dough: Gently fold the ground almond mixture and finely grated lemon zest into the remaining meringue mixture. This will form a stiff cookie dough.
  5. Roll out dough: Place a sheet of parchment paper or waxed paper on a flat work surface. Put the dough on the paper, flatten it, and lightly dust with confectioners’ sugar. Cover with another sheet of paper. Roll the dough between the two sheets to about 1/4-inch thickness. Carefully flip the dough over, peel off the top sheet, re-cover and flip again. Remove the second sheet of paper so the dough is free on top but not sticking.
  6. Cut out cookies: Using a 3-inch star-shaped cookie cutter, cut out the dough stars and place them about 2 inches apart on the prepared baking sheets. Gather and re-roll leftover dough as needed to make more cookies.
  7. Top cookies with meringue and almonds: Use an offset spatula or small spoon to spread the reserved meringue mixture evenly on top of each cookie, taking care not to let it drip over the sides. Place the remaining sliced almonds on top of each cookie in any decorative pattern you prefer.
  8. Bake and dry cookies: Bake in the preheated oven for 30 minutes, until the cookie bottoms are lightly golden and the meringue is set and crisp. After baking, turn off the oven and slightly open the oven door. Leave the cookies inside for an additional 10 minutes to dry out gently and ensure crispness before removing.

Notes

  • Make sure egg whites are at room temperature for best meringue results.
  • Sifting confectioners’ sugar helps avoid clumps in the dough and meringue.
  • Rolling the dough between parchment sheets prevents sticking without adding extra flour.
  • Store cooled cookies in an airtight container to maintain crispness.
  • These cookies are best enjoyed within a week but can be frozen for longer storage.

Keywords: Zimtsterne, Cinnamon Stars, German Christmas Cookies, Almond Cookies, Holiday Baking, Meringue Cookies

Find it online: https://bakedbylisa.com/zimtsterne-cinnamon-stars-recipe/