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Zimtsterne ~ Cinnamon Stars

A traditional German Christmas cookie with a delicious blend of ground almonds and cinnamon topped with a sweet meringue glaze
Prep Time1 hr
Cook Time8 mins
Total Time1 hr 8 mins
Course: Cookies, Dessert
Cuisine: German Christmas Cookies
Servings: 36 cookies
Author: Tricia

Ingredients

For the cookie dough:

  • 300 grams almonds, finely ground (approximately 2 cups)
  • 100 grams super fine granulated sugar, approximately 1/2 cup
  • 50 grams unbleached all-purpose flour, approximately 1/3 cup
  • 2 teaspoons ground cinnamon
  • 2 large egg whites

For the meringue glaze:

  • 1 large egg white
  • 1 dash salt
  • 200 grams super fine granulated sugar, approximately 1 cup
  • 1 - 2 teaspoons milk

Instructions

For the cookie dough:

  • In a large bowl whisk together the almonds, 100 g sugar, flour and cinnamon.
  • Add 2 egg whites and mix using a rubber spatula until the dough holds together. It will be sticky.
  • Press the dough into a large circle on a piece of plastic wrap. Cover with additional plastic wrap and refrigerate at least 1 hour, or more.
  • Preheat oven to 325 degrees. Line two baking sheets with parchment or a silpat mat.
  • Roll the dough between two pieces of parchment paper to approximately 1 cm or 3/8" thick. Cut out star shapes and place on the prepared baking sheet.
  • Re-roll the remaining dough cutting out more stairs until all dough is used.

For the meringue glaze:

  • Beat the egg white with the salt until stiff. With the mixer on, slowly beat in the sugar until incorporated. The meringue should have a spreading consistency but not be runny. Add a little milk if needed, 1/2 to 1 teaspoon at a time until you get the right consistency.
  • Place about 1/2 teaspoon of meringue in the middle of one unbaked cookie. Immediately use a small brush to drag the meringue out onto the tips of the stars. Continue until all cookies have a meringue glaze.
  • Bake the cookies for about 8 minutes - watching carefully as you do not want the meringue to brown.
  • Remove from the oven and cool on a wire rack. Store in an airtight container.

Notes

  • I used a digital scale and measured all ingredients in grams. The conversions to cups are approximate.
  • The traditional German star has 6-points, I only had a 5-point star cutter so that's what we used. My cookie cutter is 2 1/2 inches tip to tip.
  • Adapted from a recipe on Food.Com by Thorsten.