Authentic Zimtsterne Recipe: German Cinnamon Star Cookies
Prep Time: 45 minutes
Rest Time 1 hour
Cook Time: 23 minutes
Total Time: 2 hours 8 minutes
Zimtsterne are classic German cinnamon star cookies with a chewy almond base and a sweet meringue glaze. Naturally gluten-free, they’re easy to make and perfect for any occasion!
Ingredients
Servings: 40
- 2 egg whites
- 1 3/4 cup powdered sugar
- 1/2 zest from lemon
- 1 tbsp vanilla extract
- 1 tbsp Amaretto Liquor or almond extract
- 1 pinch salt
- 2 tsp cinnamon
- 3 1/2-4 cups almond flour
Glaze
- 1 egg white
- 1 cup powdered sugar
- 1 pinch salt
Instructions
- Preheat: Heat the oven to 300°F and line a baking sheet with parchment paper.
- Whip the whites: Beat 2 egg whites until stiff peaks form. With the mixer running, slowly spoon in the powdered sugar.
- Add flavors: Fold in the lemon zest, then the vanilla, Amaretto or almond extract, salt, and cinnamon.
- Add almond flour: Fold in 3 cups of almond flour, then add more a little at a time until the dough holds together. Add a splash of water if too dry.
- Chill: Shape into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
- Roll and cut: Cut the dough in half. Roll out on a powdered-sugar-dusted surface to ¼ inch thick. Cut out stars and place on the baking sheet.
- First bake: Bake 10 to 13 minutes at 300°F, until set but still pale. Cool completely.
- Make the glaze: Beat the egg white and salt on low to medium, adding the powdered sugar a spoonful at a time, until thick and stiff. Spoon into a piping bag.
- Lower the oven: Reduce the oven to 225°F.
- Glaze: Pipe a small blob in the center of each cookie and spread it out to each point with a small spoon or knife.
- Second bake: Bake on the lowest rack for 10 minutes at 225°F. Cool completely before storing.
Notes
- Dip the cookie cutter in powdered sugar between cuts for clean edges.
- Don’t overbake. The cookies should stay pale to stay chewy.
- Store in an airtight container for up to 2 weeks, or freeze for up to 3 months.