Zimsterne (Cinnamon Star Cookies)
Zimsterne (Cinnamon Star Cookies) are a classic German holiday treat. They are made with almond meal, cinnamon, and powdered sugar, so they are naturally gluten‑free. Each cookie is shaped like a star and topped with a light, sweet glaze. The edges bake up crisp while the center stays soft and chewy. These simple cookies bring warm spice and old‑world charm to any holiday cookie platter.
Zimsterne (Cinnamon Star Cookies) Ingredients
- egg whites – use the whites from large eggs to get the volume needed for the cookie and icing
- powdered sugar – blends seamlessly with ground almonds and whipped egg whites, helping form a cohesive, pliable dough that can be rolled and cut into star shapes.
- almond meal – finely ground, gluten-free flour alternative made from whole, raw almonds.
- cinnamon
- vanillezucker – known as vanilla sugar, it is made by infusing granulated sugar with the seeds and pods of vanilla beans.
- salt – balances the sweetness and enhances the cinnamon flavor
Zimsterne (Cinnamon Star Cookies)
Ingredients
- 3 large egg whites
- 2 cups powdered sugar sifted
- 3¼ cups almond meal
- 2 tsp cinnamon
- 1 packet Vanillezucker
- ⅛ tsp salt
Instructions
- Preheat oven to 200 degrees. Place the rack on the bottom rung of the oven.
- Beat the egg whites in a medium bowl until soft peaks form. Careful not to overbeat. Stir in the powdered sugar until well combined. Reserve two heaping tablespoons of the egg white mixture for the glaze.
- Add in the almond meal, cinnamon, vailllezucker, and salt, and beat until the mixture comes together into a relatively stiff and pliable dough.
- Place the dough on a nonstick surface sprinkled with powdered sugar, and roll it to a ⅓-inch thickness. Use a 3-inch star cookie cutter to cut out the cookies and transfer them to a nonstick or lined cookie sheet.
- Using a pastry brush, glaze the cookies with the reserved egg white mixture.
- Place the cookie sheet on the bottom rack of the oven. Bake for 30 minutes or until set. Open the oven door just a crack and let the cookies set for another 10 minutes to dry out further. Then transfer to a wire rack to cool completely.
- The cookies can be stored in a dry, airtight container for at least two weeks.