Zimtsterne (Cinnamon stars)

Zimtsterne (Cinnamon stars)

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(4 ratings)

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Cooking time

Prep: 30 mins Cook: 15 mins

Skill level

Easy

Servings

Makes about 30

Edd Kimber creates a version of these German spiced cookies- they're chewy, crisp and similar to an almond macaroon

Nutrition and extra info

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition per star

kcalories
78
protein
2g
carbs
7g
fat
5g
saturates
0g
fibre
1g
sugar
7g
salt
0g
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Ingredients

  • 2 large egg whites
  • 1 tsp lemon juice, plus zest 1 lemon
  • 200g icing sugar, plus extra for dusting
  • 250g ground almonds
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger

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Method

  1. Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment. Place the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until they hold soft peaks.
  2. Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping. Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough.
  3. To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your prepared baking tray.
  4. Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top – you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow to cool fully before storing in a sealed container for up to 2 weeks.

Recipe from Good Food magazine, December 2013

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Comments

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ahrb's picture
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These are really are delicious and will be made over and over again. I made really small ones, as that was the only star cutter I had, and they were perfect. Having a second pair of hands, one stamping out, one icing, definitely speeds up the process!

julstheyank's picture
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This recipe is exactly what I was looking for. A picture of them reminded me that I loved these cookies as a child. I omitted the ginger and they were exactly as I remember. Watch the cooking time... I took mine out a bit under so that they didn't brown.

alexella's picture
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I adore these!! I have found out on one of the German websites that you should put the dough in the fridge for the night to rest. I think it makes a difference plus the cold dough it is easier to roll out.
I am making them for teachers at my daughter's school as little Christmas treats.
I love the fact that there is no flour or butter in them. If there wasn't lots of sugar in them, they would be quite healthy;)

Toireasa123's picture

These were really easy, which I appreciated, and they were perfectly nice with a cup of coffee... But will I be making them again?
Probably not - the bought ones are better!

moon22raker's picture

Really delicious - although I halved the ginger and used a little bit less cinnamon. I cooked them for a celiac friend. The first time I made them, I rolled them a bit thinner so they were crisp and we preferred them to the thicker, softer ones the next time I baked them. This is now a family favourite.

evaliz's picture

We loved these, much easier than the old family recipe that required beating over heat for half an hour. The one thing I would say is that the fact that you have to use so much sugar rolling out the dough means that the second and third time you roll it out the cookies tend to get sweeter, not unbearably so though and I don't think there's anything you can do about that. I also expected them to be a bit crisper especially on the bottom so next time I'm going to go to 150 in my fan oven and see if that makes a difference.

alexella's picture
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Delicious and easy!!! I made them yesterday and there were only about 5 left this morning. I love them. The dough is very sticky dough, be careful and sprinkle lots of icing sugar on the bottom of the parchment paper before rolling.

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