Traditional German Christmas Zimtsterne (Cinnamon Star Cookies)

Crunchy, gluten-free, traditional German Cinnamon Star cookies (Zimtsterne) help the holiday season seem even more festive!

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Cookies, Cinnamon Stars (German Zimtsterne)
Traditional German Zimtsterne cookies for Christmas. Family recipe given to me by Bärbel Dittmann.
Course Dessert
Cuisine German
Servings
Ingredients
Meringue
Cookies:
Course Dessert
Cuisine German
Servings
Ingredients
Meringue
Cookies:
Instructions
Meringue:
  1. Sift powdered sugar. Set aside.
  2. Beat egg whites until foamy. Continue beating and add sifted powdered sugar, one tablespoon at a time, until sugar is completely incorporated. Continue beating for about 10 minutes until the mixture becomes very stiff. Consistency will be somewhat like marshmallow fluff.
  3. Beat in vanilla extract.
  4. Set aside ½ cup of the meringue to use for icing later. Cover it to prevent it from drying out.
Cookies:
  1. Preheat oven to 250 F (120 C).
  2. Set aside ½ cup of the ground nuts or nut flour.
  3. Mix almond extract, cinnamon, lemon juice, optional cardamom, and the remaining 3 ½ cups of the ground nuts or nut flour into the egg white mixture with a wooden spoon or your hands. Consistency should be like a moist cookie dough. If it’s too sticky, add more ground nuts or nut flour, a teaspoon at a time, until proper consistency is reached.
  4. Wrap dough tightly in plastic wrap and let rest in refrigerator for one hour.
  5. Line your work surface with a sheet of parchment paper.
  6. Sprinkle the reserved ½ cup of ground nuts or nut flour on the parchment.
  7. Place the rested dough on top of the nuts. Place a sheet of waxed paper over the dough. Roll out the dough with a rolling pin on top of the waxed paper to ¼ inch thick (½ cm). Remove waxed paper.
  8. Cut out cookies with a star-shaped cutter, leaving about 1 inch between each cookie.
  9. Remove dough between cookies, leaving cutouts on the parchment paper.
  10. Carefully transfer the parchment paper with the cutouts to a baking sheet. The cookies will be very soft, so leaving them on the parchment is an easy way to keep them from becoming deformed while transferring them to the baking sheet.
  11. Re-roll dough as many times as necessary to use it all for cookies. Because there is no flour, the dough will maintain its consistency.
  12. Using a pastry brush or a clean artist paintbrush, ice each cookie with reserved meringue.
  13. Bake in preheated oven for 30 minutes. Meringue will be set, and cookie edges will be just turning a light gold.
  14. Let cool completely on baking sheet.
Recipe Notes

Using a stand mixer is helpful because of the lengthy beating time.

Cookies are super crunchy!

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Hot German Spiced, Mulled Wine (Glühwein) Recipe

posted in: Recipes | 0

Authentic German recipe for the famous Glühwein, spicy, mulled wine served hot - a traditional winter treat at the Christmas markets in Europe.

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Mulled Wine (Spiced German Glühwein) Recipe
Glühwein is hot, red wine infused with citrus and spices. This is an authentic German recipe - serve it at your winter holiday parties or enjoy it at home as part of your traditional celebrations.
Cuisine German
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6-oz cups
Ingredients
Cuisine German
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6-oz cups
Ingredients
Instructions
  1. Wash the lemon and orange and remove any labels. Cut them in half.
  2. In a 3-quart saucepan combine sugar, water and lemon juice. Bring to a low boil and simmer until syrupy.
  3. Squeeze the orange and lemon halves into the pan and drop the empty rinds in as well. Add remaining ingredients.
  4. Lower the heat and continue to cook without boiling or simmering for 15 minutes. Serve hot.
Recipe Notes

For Glühwein use any type of red wine as long as it’s a fairly good one. You can’t dress up a bad wine by adding the spices. A slow-cooker is a good way to keep Glühwein warm on a party buffet table.

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