Cinnamon combines with a meringue and almond flour to create a light, gluten free Zimtstern. Most Germans buy this Christmas cookie at stores, but it’s so much better homemade!
Zimtsterne
About this Recipe
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Today’s Zimtsterne are a classic German Christmas cookie. They’re fluffy, gluten free little star shaped almond cookies and it took me a couple of batches to really figure out how to perfect them. One of the key findings from my experiments was that you do not want to over-bake this cookie, and believe me, it’s easily done. The meringue component to the cookie really makes the cookie turn rock hard if baked for too long. The other important part is beating the egg whites and sugar for at least 6 minutes (my mixer comes in handy here), so you end up with a fluffy cookie texture and not one that’s too dense. Its also important to allow the dough to chill in the fridge for the whole 2 hours before baking. That way it’s easier to work with since it’s extremely sticky! Lastly, using LOTS of powdered sugar when rolling out the dough and cutting out the star shapes should help to prevent from the dough sticking to everything as well. Believe me, you’ll love these!
‘Zimtstern’ is also the name of one of the two seasonal woodwick candles I handmade for Christmas this year.. and they sold out in less than 3 days! Thank you for everyone who has ordered and supported my small business! For those that missed this and those that want more, please be on the lookout for a New Year’s candle appearing soon in my shop. For faster updates, follow me on Instagram or Facebook!
Cyber Monday deals for the home
I also wanted to briefly express my sadness in relation to the happenings in my hometown Trier this week. Luckily my family and friends are doing well, but I hope for those involved (whether directly, or family members or simply eye witnesses) are able to find peace and ways to cope with this tragedy. Please take a moment to think of the people of Trier this week.
Scroll on down for the recipe, now in printable version.
ZIMTSTERN Essentials
Drink Pairing:
Bärenjäger Cinnamon Hot Toddy
Soothing for the throat and soul, try out this cinnamon hot toddy with a shot of Bärenjäger German honey liqueur. You’ll make this all Winter long, I promise.
To make, simply combine 8 ounces of hot water with 1 tsp of honey, a cinnamon stick and 1 shot of Bärenjäger honey.
To find out where Bärenjäger (also available in Honey Bourbon) is available in your area, fill out the short product finder form.
more German Christmas Cookie Recipes
Next Up:
GLÜHWEINBRATEN
Glühwein isn’t just to drink! Next up is a delicious beef roast recipe using Glühwein from the Nürnberger Christkindles Markt. Make sure to subscribe to my blog now, so you’re not missing out when this new post goes live!
Zimtsterne: German Cinnamon Star Cookies
Ingredients
- 3 egg whites
- 300 g almond flour or almond meal (with skin)
- 200 g powdered sugar plus more for rolling out the dough
- 1 pinch salt
- 1 Tbsp lemon juice
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 100 g powdered sugar for rolling out the dough
Instructions
- Beat the egg whites with a pinch of salt until stiff. Add in the lemon juice and powdered sugar and beat for 6 to 8 minutes. Reserve 5 Tbsp, cover airtight and keep cold in the fridge.
- Add the ground almonds, cinnamon and vanilla to the beaten egg white sugar mixture and stir until combined. Cover the dough and move it to the fridge for 2 hours.
- Preheat the oven on the convection setting to 300 degrees Fahrenheit / 150 degrees Celsius. Prep some baking sheets with parchment paper or silicone mats.
- Roll out the dough on a fairly thick layer of powdered sugar to 1/2 inch thickness. Using a small star cookie cutter, cut out stars , making sure to remove any dough residue in between and dipping the cutter in powdered sugar to prevent sticking.
- Using a pastry brush, brush on the reserved egg mixture and bake for 12 minutes on the second from bottom rack in your oven.
Nutrition
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.
