Zimtsterne (Cinnamon stars)

Zimtsterne (Cinnamon stars)

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(6 ratings)

Prep: 30 mins Cook: 15 mins


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

  • Freezable
  • Gluten-free

Nutrition: per star

  • kcal78
  • fat5g
  • saturates0g
  • carbs7g
  • sugars7g
  • fibre1g
  • protein2g
  • salt0g
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  • 2 large egg whites
  • 1 tsp lemon juice, plus zest 1 lemon
  • 200g icing sugar, plus extra for dusting
  • 250g ground almond
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger


  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.

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Comments, questions and tips

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8th Dec, 2015
What a waste of time and money! The mix tastes good (uncooked), but shame that it's so sticky that I had to throw everything in the bin, since it got stuck to the parchement paper and there was no way of getting it out. I did follow the instructions and quantities step by step, but it just didn't work. I even gave up on the idea that the cookies look good, but still the dough didn't come off my hands Very disappointing :(
30th Nov, 2015
Does anyone know if these can be frozen really am not looking forward the last two weeks before The Day being an g.exhausting round of shopping, cleaning, wrapping, and baking - I'd prefer to do the baking when I'm rested and not fielding a dozen phone calls darned tele-marketers!) things come out so much better if I'm not pretending I can do it all. All in all, though, this looks llike a pretty easy recipe, and I will follow the chill the dough first. That lets me clean up half the mess.
4th Mar, 2015
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!
3rd Jan, 2015
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.
19th Dec, 2014
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;)
23rd Nov, 2014
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!
6th Feb, 2014
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.
19th Dec, 2013
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.
17th Dec, 2013
Yummy...I would personally add more cinnamon http://whatmaryammadenext.wordpress.com/2013/12/17/its-the-most-wonderful-time-of-the-year/
6th Dec, 2013
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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