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Zimtsterne ~ Cinnamon Stars

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A traditional German Christmas cookie with a delicious blend of ground almonds and cinnamon topped with a sweet meringue glaze

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Zimtsterne – Cinnamon Stars – a delicious blend of ground almonds and cinnamon topped with a sweet meringue glaze. You’re going to love this easy, delicious and traditional German Christmas Cookie.

December already – oh my!  There are so many recipes I’d like to try this year and with only 30 days left in 2014, it looks like I won’t make it!  So before the holidays get away from me I wanted to post these lovely traditional German Christmas Cookies.  Zimt is German for cinnamon and sterne is star, and that is exactly what these are … cinnamon star cookies.

 

The cinnamon stars cookie dough is easy to make.

The dough is simple to make using ground almonds, sugar, cinnamon and egg whites.  This recipe calls for a small amount of flour but there are many variations available for those requiring gluten free cookies.

 

A simple meringue glaze is used to create the white coating on the cinnamon stars.

The dough is rolled out and cut into star shapes then painted with a meringue glaze before baking.  This fascinated me and I couldn’t wait to give it a try.  While painting icing on each cookie is a bit tedious, I think it was well worth the effort.  It’s not hard and was actually fun – sort of like decorating cut out cookies.

 

I love these old recipes from far away places – and this one does not disappoint.

 

Cinnamon stars taste better as they age – so they are perfect for gifting.

These cookies are making their way to family members in Georgia today.  I hope my traveling husband doesn’t eat too many before he gets there!

 

Almonds and cinnamon create a wonderful base for these Zimtsterne cookies and the sweet meringue makes these irresistible.

 

 

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A stack of cinnamon star cookies also known as Zimtsterne

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Zimtsterne ~ Cinnamon Stars

Prep Time: 1 hour
Cook Time: 8 minutes
Total Time: 1 hour 8 minutes
Yield: 36 cookies
Course: Dessert
Author: Tricia
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5 from 3 votes
A traditional German Christmas cookie with a delicious blend of ground almonds and cinnamon topped with a sweet meringue glaze

Ingredients

For the cookie dough:

  • 300 grams almonds, finely ground (approximately 2 cups)
  • 100 grams super fine granulated sugar, approximately ½ cup
  • 50 grams unbleached all-purpose flour, approximately â…“ 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°. Line two baking sheets with parchment or a silpat mat.
  • Roll the dough between two pieces of parchment paper to approximately 1 cm or â…œ" 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, ½ to 1 teaspoon at a time until you get the right consistency.
  • Place about ½ 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.

Recipe 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 87kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

 

Thanks so much for stopping by! Tricia

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39 Comments

  2. Carol

    The genuine German Zimtsterne do not have flour and therefore are gluten free. A real treat for our celiac friends and relatives.

    Reply

  8. 2 Sisters Recipes...by Anna and Liz

    These are beautiful cookies Tricia and perfect to give as gifts. We are with you … we can’t believe it’s December and don’t think we will get to complete our list of recipes as well. oh well- there is always next year! right ? lol… PS can’t wait to try them…. Have a great week! xo

    Reply

  10. Betty

    Beautiful, as always! I need another good “traveling” cookie to make for my wandering children. These look like a wonderful addition to their Christmas goodie boxes. 🙂

    Reply

  12. Wendy

    What lovely little star cookies, Tricia! Its such fun discovering international cookies.These really make me wish I could eat nuts! I WILL be making them, even if I can’t eat them (nut allergy), because with the tiniest tweak (as you mention) these would be great for gluten free cookie gifts! I am especially interested in the painted glaze. Do you think you could paint designs with it if you made a few colors?

    Reply

    • Tricia Buice

      Hey Wendy! The glaze is so interesting and was one of the things that attracted me to this recipe. I wonder if you could top each cookie with the meringue, then allow it to dry a few minutes before adding color. I think the color may bleed if trying to paint a design – but I’m not sure. I would test a small amount first – but what am I saying?! You’re the expert cookie maker and do a beautiful job decorating. I can’t wait to see how these turn out for you! Thanks 🙂

      Reply

      • Wendy

        Expert I am not. But cookie enthusiast, I definitely am! 🙂 I am so intrigued by that baked glaze, that I have to give it a try. I will let you know what happens. The colors bleeding into one another could be a good thing. I love baking adventures!

        Reply

    • Tricia Buice

      Thanks Becky – so glad the pumpkin cheesecake was well received. My niece made it also for my brother’s family – they all said it was great! Thanks for the feedback – Merry Christmas!

      Reply

  16. Hungry Jenny

    Hey Tricia, hope you are well – I always salivate over your gorgeous food photos, but this one in particular even more so 🙂 Your photos are always so awesome, I love the way you present your baked goods! x

    Reply

  17. Monica

    What a wonderful cookie recipe you are sharing with us, Tricia! These are just the kind of special cookies we save for this time of year. You did a great job with the painting and I love the size of the cookies – perfect bites. You have definitely put me in the Christmas spirit. And I’m thinking I need to plan better and make time for extra-special cookies like these.

    Reply

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