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Cinnamon Star Christmas Cookie
Here’s a delicious recipe for German Cinnamon Stars (Zimtsterne) – a classic Christmas cookie with a crisp meringue top, chewy almond base, and cinnamon flavor.
- Total Time: 55 minutes
- Yield: 50 cookies
Ingredients
- 4 egg whites
- 1 pinch of salt
- 300 g icing sugar
- 1 tbsp lemon juice
- 450 g ground almonds
- Zest of 1 lemon
- 3 tbsp of cinnamon
- Some flour
Instructions
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Add the powdered sugar, while beating on low. Add the lemon juice.
- Keep beating for 5–7 minutes until the meringue is thick, glossy, and holds its shape when lifted. It should look like marshmallow fluff!
- Set aside 5 heaping tablespoons of meringue in a small bowl (this will top the cookies later).
- Line a flat baking tray with parchment paper. Place the dough on the tray. Roll the dough to a thick dough using a rolling pin. Dust with flour if it sticks, do not hesitate to use a lot on top to help you roll out the dough.
- Spread the reserved meringue evenly over the dough with a spatula.
- Freeze for 4+ hours (or overnight). This step is key, it firms up the dough for clean cuts!
- Preheat the oven to 165°C (330°F). Line a baking sheet with parchment paper.
- Remove the dough from the freezer. Dip a star-shaped cookie cutter in water before each cut (this prevents sticking).
- Cut out stars and place them on the baking sheet. If the meringue smudges, smooth it with a spoon.
- Bake for 5–7 minutes until the edges are just golden. Watch closely, they burn easily!
- Let them cool fully on the parchment paper before removing, to avoid breaking.
Enjoy ! Happy Holidays !
Notes
Which almonds should I use ?
I take freshly ground almonds with the skin, to make the cookies even more moist and keep the nice nutty qualities of the skin.
But this method leaves excess dough ?
Don’t waste the scraps! Gather them, re-roll, and bake in a muffin tin. Top with some yoghurt for a christmassy dessert.
How can I store them ?
Ideally store them in an airtight metal container, for up to 2 weeks.
- Prep Time: 45
- Cook Time: 10
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