Zimsterne (German Cinnamon Star Cookies)
Zimsterne, or “cinnamon stars,” are a beloved German holiday cookie that brings warmth and tradition to the festive season. Made with almond meal, cinnamon, and powdered sugar, these star-shaped treats are naturally gluten-free. Crisp on the outside yet chewy inside, they embody the cozy flavors of Christmas and are a timeless addition to any holiday cookie platter.
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 (German 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.