📝 About This Recipe
Zimtsterne, or 'Cinnamon Stars,' are the crown jewel of German Christmas baking, dating back to at least the 16th century when cinnamon was a luxury spice. These elegant, gluten-free cookies are beloved for their chewy, macaron-like almond base and their signature snow-white royal icing. Fragrant with warm spice and boasting a sophisticated nutty texture, they are a timeless holiday classic that brings the magic of a Nuremberg Christmas market right into your kitchen.
🥗 Ingredients
The Nut Base
- 300 grams Ground Almonds (finely ground, blanched or unblanched)
- 200 grams Ground Hazelnuts (roasted for deeper flavor)
- 2 tablespoons Ground Cinnamon (high-quality Ceylon cinnamon is best)
- 1/4 teaspoon Ground Ginger (for a subtle spicy kick)
- 1 pinch Salt (to balance the sweetness)
The Meringue Binder and Icing
- 3 large Egg Whites (at room temperature)
- 350 grams Powdered Sugar (sifted to remove lumps)
- 1 teaspoon Lemon Juice (helps stabilize the meringue and adds shine)
For Rolling and Shaping
- 2-3 tablespoons Granulated Sugar (for dusting the work surface)
- 1 small bowl Water (to dip the cookie cutter)
👨🍳 Instructions
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1
In a clean, grease-free glass or metal bowl, beat the 3 egg whites with a pinch of salt using a hand mixer or stand mixer until soft peaks form.
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2
Gradually add the sifted powdered sugar, one tablespoon at a time, while continuing to beat on high speed until the mixture is stiff, glossy, and holds its shape.
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3
Remove approximately 1/2 cup (about 4-5 generous tablespoons) of this meringue mixture and set it aside in a small bowl. This will be your star topping later.
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4
In a separate large bowl, whisk together the ground almonds, ground hazelnuts, cinnamon, and ginger until evenly combined.
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5
Gently fold the dry nut mixture into the remaining meringue in the large bowl. Use a spatula to fold until a firm, slightly sticky dough forms. If it is too wet to handle, add a few more tablespoons of ground almonds.
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6
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This makes the dough less sticky and easier to roll.
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7
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
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8
Lightly dust your work surface with granulated sugar (rather than flour) to prevent sticking. Roll the dough out to a thickness of about 1 cm (roughly 1/2 inch). These cookies should be thick!
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9
Using a star-shaped cookie cutter, cut out the stars. To prevent sticking, dip the cutter in water or powdered sugar between every few cuts.
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10
Place the stars on the prepared baking sheets. Gather the dough scraps, re-roll, and repeat until all dough is used.
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11
Carefully spread a thin layer of the reserved meringue onto the top of each star using a small offset spatula, a pastry brush, or even a toothpick to reach the points.
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12
Bake on the bottom rack of the oven for 12-15 minutes. The goal is to set the meringue so it stays snowy white; do not let the icing brown.
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13
The cookies will still feel soft to the touch when you take them out—this is correct! They will firm up as they cool.
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14
Slide the parchment paper onto a wire rack and allow the Zimtsterne to cool completely before moving them.
💡 Chef's Tips
For the best flavor, use a mix of almonds and hazelnuts; the hazelnuts provide the classic 'German' depth. If the dough is too sticky to roll, place it between two sheets of parchment paper and roll it that way. Ensure your bowl and whisk are completely grease-free before beating egg whites, or they won't reach full volume. Store these in a tin with a slice of apple for 24 hours if they become too hard; the moisture from the apple will soften them perfectly. Avoid over-baking! The bottom of the cookie should be just barely set, while the top remains a pristine white.
🍽️ Serving Suggestions
Serve alongside a steaming mug of Glühwein (German mulled wine) for the ultimate holiday experience. Pair with a strong espresso or a dark roast coffee to contrast the sweet almond notes. Display them on a 'Bunter Teller' (colorful plate) with mandarins, walnuts, and Lebkuchen. These make wonderful gifts when packaged in clear cellophane bags tied with a festive red ribbon. Enjoy as a light afternoon treat with a glass of cold milk.