Zimtsterne ~ Cinnamon Stars
Saving room for dessert
Saving room for dessert
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  • 300 g almonds, finely ground (approximately 2 cups) 100 g super fine granulated sugar (approximately ½ cup) 50 g unbleached all-purpose flour (approximately ⅓ cup) 2 teaspoons ground cinnamon 2 large egg whites FOR THE MERINGUE GLAZE: 1 large egg white 1 dash salt 200g super fine granulated sugar (approximately 1 cup) 1 - 2 teaspoons milk Instructions FOR THE DOUGH: In a large bowl whisk together the almonds, 100 g sugar, flour and cinnamon. Add 2 egg whites and mix using a rubber spatula until the dough holds together. It will be sticky. Press the dough into a large circle on a piece of plastic wrap. Cover with additional plastic wrap and refrigerate at least 1 hour, or more. Preheat oven to 325 degrees. Line two baking sheets with parchment or a silpat mat. Roll the dough between two pieces of parchment paper to approximately 1 cm or ⅜" thick. Cut out star shapes and place on the prepared baking sheet. Re-roll the remaining dough cutting out more stairs until all dough is used. FOR THE MERINGUE GLAZE: Beat the egg white with the salt until stiff. With the mixer on, slowly beat in the sugar until incorporated. The meringue should have a spreading consistency but not be runny. Add a little milk if needed, ½ to 1 teaspoon at a time until you get the right consistency. Place about ½ teaspoon of meringue in the middle of one unbaked cookie. Immediately use a small brush to drag the meringue out onto the tips of the stars. Continue until all cookies have a meringue glaze. Bake the cookies for about 8 minutes - watching carefully as you do not want the meringue to brown. Remove from the oven and cool on a wire rack. Store in an airtight container. Notes I used a digital scale and measured all ingredients in grams. The conversions to cups are approximate. The traditional German star has 6-points, I only had a 5-point star cutter so that's what we used. My cookie cutter is 2½ inches tip to tip. 3.2.2885



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