Cinnamon Stars /Zimtsterne/

2h 45min
Stanislava Dimitrova
How it's made: 

Cinnamon Stars are a traditional German and Swiss recipe and a favorite treat for the Holidays. Once baked, the cookies can be stored, at least 1 month, in airtight tins.

To make the Cinnamon stars, beat the egg whites until lightweight and slightly thickened. Beat the powdered sugar into egg whites, adding 1/2 cup at a time. When all the powdered sugar has been added, beat the mixture for another 5-10 minutes.

Combine the 2 cups of almonds with the cinnamon in a mixing bowl. Blend in about 2/3 of the egg white mixture. Cover the remaining egg whites with kitchen foil because the air will make them harden. Add the lemon juice and zest to the almond mixture and use hand to blend all the ingredients together into a cohesive mass. To test the consistency, try rolling out a small piece on a board dusted with granulated sugar. If it is too sticky to handle, add more ground almonds, by the tablespoon, until it is manageable. If the dough crumbles or falls apart, add a few drops of lemon juice.

When the dough has reached the proper consistency, dust the rolling surface with granulated sugar. Shape the dough into a flat round, dust the surface lightly with sugar and gently roll out until it is about 2/3 inch thick. Cut out star-shaped cookies using a cookie cutter. To avoid sticking, dip the cutter in warm water each time you cut, leaving as little space between the stars as possible. Place the stars on baking sheet and repeat until all dough is cut into star-shaped cookies.

Use the remaining egg white mixture to cover the stars with a thin even layer. Use a spoon or a piping bag for more accurate and even coating. Allow to dry at room temperature for a couple of hours and then bake at preheated to 125℃/275℉ oven. Bake one sheet at a time in the middle of the oven for about 30 minutes, or until the stars are firm and the glaze has dried. Do not allow them to color. Remove the stars to a wire rack to cool completely before storing.

Shopping list: 
2 cups ground almonds /1 cup extra as needed
2 tbsp. cinnamon

3 egg whites
2 cups powdered sugar
1 tbsp. fresh lemon juice
1 tbsp. lemon zest
granulated sugar (for rolling out)
Your rating: None Average: 4.5 (2 votes)


Thanks for sharing! I baked these for several Christmas care packages. The only tricky part is moving the cut cookies from the board to the cookie sheet. Even with sugar on the board the cookies stuck to the surface. But, if I removed them with a spatula and cleaned off the spatula after every 2 cookies, they kept their shape. I really like the flavor - equal parts lemon and cinnamon. They taste a bit like an all natural cinnamon pop tart. Again, really appreciate you sharing the recipe. Have a happy Christmas!

Post new comment

The content of this field is kept private and will not be shown publicly.
Enter the code without spaces and pay attention to upper/lower case.