Cinnamon Stars Zimtsterne

Cinnamon Stars Zimtsterne are a classic German Christmas cookie, you will find them in most households in Germany & Switzerland as soon as December comes around.  You only need 5 ingredients for these delicious gluten-free cookies.

I recommend covering your surface with granulated sugar as the dough is quite sticky. It can be a little tricky to get used to because it is definitely not a traditional cookie dough. I usually use a small spoon to spread the reserved meringue over the cookies. Use a toothpick to spread the icing into every corner.

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Cinnamon Stars Zimtsterne

Cinnamon Stars Zimtsterne are a classic German Christmas cookie, you will find them in most households in Germany & Switzerland as soon as December comes around. You only need 5 ingredients for these delicious gluten-free cookies.

Prep Time4 hours hrs 30 minutes mins

Cook Time5 minutes mins

Total Time4 hours hrs 35 minutes mins

Course: Cookies

Cuisine: German

Servings: 20 - 30

Author: Fabio

Ingredients

• 2 egg whites
• 300 g icing sugar
• 330 g ground almonds
• 1 1/4 tablespoons cinnamon
• 1 tablespoon lemon juice or kirsch

Instructions

• Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks. Gradually add the icing sugar while whipping, until the whites are thick, creamy and stiff.
• Set aside about 1/2 cup of this merinque for topping the cookies later
• Mix the ground almonds and cinnamon before folding the mixture with the lemon juice to the remaining meringue to make a stiff dough.
• Roll the dough on some granulated sugar or between two parchment paper until it is about 1 cm (0.4 inch) thick. Cut cookie with a star cutter and place about 2 inches apart on prepared baking sheets.
• Use a small spoon or brush to spread the reserved meringue overt the top of each cookies, taking care not to let the meringue drip over the sides.
• Dry the cookies at room temperature for about 4 - 5 hours
• Preheat oven to 430F (220C)
• Bake cookies for 4 - 5 minutes until bottoms are light golden brown and the meringue is set, but still white.

Note:

• I recommend using high quality cinnamon for this recipe.