Zimtsterne (Cinnamon stars)

Zimtsterne (Cinnamon stars)

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 30 mins Cook: 15 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sven De Coninck's picture
Sven De Coninck
9th Jan, 2018
2.55
I give this recipe 3 stars one for each of the spicy ingredients, the other two are for Shortbread and Quality Street !
Lindsay Read's picture
Lindsay Read
8th Jan, 2018
3.8
I've never made them into shapes, tried once but it was too sticky! So I always make little balls and flatten them, they end up much thicker than they should be but this just makes them extra chewy and delicious. Great tip to leave them over night in the fridge from another post though, I might try that next time
Caltonmonument
24th Dec, 2017
The outcome of following this recipe was, for me, an expensive mess. I tried chilling the dough, but even if I could stop it sticking to the cutter, it wouldn’t stay in shape when I lifted it. I eventually rolled it up and flattened it with my hands, just so as not to waste three bags of ground almonds. Virtually the entire kitchen was covered in ic8ng sugar. I don’t care how good they taste - never again!
Sallyhallmann
23rd Dec, 2017
5.05
Have made these twice and adore them! If you are a clean freak, impatient ot lacking in space then I'd suggest giving this one a miss (or buy them). It's a sticky STICKY dough, which you will think is far too gloopy but it's correct. You need to use a lot of icing sugar to bring it all together. When you get there it's worth it!
spoodlemum
5th Dec, 2017
I also followed this recipe precisely and the dough was so so sticky couldn't peel the baking paper off after rolling. So disappointing, I didn't want to give up & throw away all that almond meal so I place rolled out dough onto the tray & in the fridge for 3 hours, much easier to cut into stars and paper peeled away easier. I wonder if I would bother making these at home again? hope this helps anyone else.
Frankling3
3rd Dec, 2017
1.3
I would like to know on what planet does this recipe take 30 min to prep? The stickiness of the mixture makes cutting the shapes nearly impossible. It tastes ok, extremely sweet but my god it broke my heart.
fciancetta
8th Dec, 2015
0.05
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 :(
carollizc
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.
ahrb
4th Mar, 2015
5.05
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
3rd Jan, 2015
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.