Zimtsterne (German Cinnamon Stars)
User Reviews
5
Zimtsterne (German Cinnamon Stars)
Description
Zimtsterne (German Cinnamon Stars) are made by whipping egg whites to soft peaks and folding in powdered sugar to create a meringue glaze. The dough combines almond meal, cinnamon, vanilla sugar, hazelnut meal, and salt, producing a pliable and slightly stiff mixture. It is rolled out on a sugared surface and cut into star shapes.
The cookies are glazed with the reserved egg white mixture, giving them a shiny white top, and baked slowly at a low temperature without fan heat to avoid browning the delicate glaze prematurely. This gentle baking exposes a tender nutty cookie base infused with cinnamon and vanilla flavors, balanced by the crisp glaze.
Zimtsterne are commonly enjoyed during the holidays and provide a spiced, nutty cookie option. The precise beating of the egg whites for the glaze and careful baking temperature are key for the characteristic appearance and texture of the stars.
Ingredients
- 3 egg large, whites
- 2 cups powdered sugar aka confectioner sugar
- 3 1/4 cup almond meal non-blanched
- hazelnut meal
- 2 teaspoons ground cinnamon
- 1 vanilla sugar recommended but if you can't get it simply omit **one packet has 1.5 teaspoons of vanilla sugar, packet
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 250º F (120º C) (do not turn on the fan, it can cause the egg white topping to brown before the cookies are done). Place the rack on the bottom rung of the oven.
- Beat the egg whites in a medium-sized bowl until soft peaks form (be careful not to over-beat the egg whites or the frosting/glaze won't turn out correctly). Sift the powdered sugar and stir it into the egg whites until combined. Reserve 2/3 cup of the egg white mixture to glaze the cookies.
- Add the almond meal, cinnamon, vanilla sugar and salt and mix until the dough comes together in a fairly stiff but pliable mass. If it's too soft or sticky to work with add a little more nut meal and powdered sugar.
- Press/roll the dough onto a non-stick surface sprinkled with powdered sugar to a thickness of about 1/3 inch. Use a 3-inch star cookie cutter to cut out the cookies and transfer them to a lined or non-stick cookie sheet. Form the scraps of dough into a ball, roll it out again and cut cookies out of the remaining dough.Place a little of the egg white mixture on each cookie and use a toothpick or a pastry brush to smooth all the way to the edges. Alternatively you can use a pastry bag or condiment bottle to apply the egg white mixture. Place the sheet on the bottom rack of the oven. Bake the Zimtsterne for 30 minutes. Turn off the oven and open the oven door just a crack and let the cookies sit for another 10-15 minutes to further dry out. Then transfer them to a wire rack to cool completely. The cookies can be stored in a dry, airtight container in a cool place for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 126kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Sodium | 18mg | 1% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Calcium | 34mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
