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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Vanilla-Lemon Cake Recipe in a Lamb Mold for Easter

posted in: Recipes | 0

Light, sweet lemon-vanilla cake for Easter or spring celebrations, baked up in a lamb-shaped mold for the occasion. Smaller portion of batter to fit lamb mold.

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Cake, Vanilla-Lemon in a Lamb Mold for Easter Recipe
Traditional European Easter delicacy baked in a lamb mold.
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 30 minutes
Servings
small cake
Ingredients
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 30 minutes
Servings
small cake
Ingredients
Instructions
  1. Preheat oven to 350 F (180 C).
  2. Generously coat cake mold with butter or oil and dust with flour.
  3. Cream butter and sugar together with hand mixer. Mix in eggs, vanilla, milk, zest and lemon juice.
  4. Combine flour and baking powder in separate bowl; mix well.
  5. Add flour mixture to wet mixture and beat thoroughly.
  6. Pour batter into mold, filling nooks and crannies. Bump filled mold on countertop to dislodge any air bubbles.
  7. Bake 40 minutes.
  8. Let cake cool in mold on rack for 30 minutes.
  9. Shake mold firmly then carefully remove one half of mold from top of cake. Loosen edges of cake left in other half of mold with a knife. Carefully remove cake from other half of mold. Let cool completely.
  10. Dust cake with powdered sugar just before serving. Serve for Easter breakfast or brunch.
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