Zimtsterne, or German Cinnamon Stars are a light, gluten free cookie which I discovered in Germany at the Christmas markets. You can make them in your own kitchen; they’re so good!
The Christmas markets in Germany are definitely something I’ve alway wanted to experience, but never actually thought about planning a trip because of the obvious reasons.
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First of all, the cost of the trip, the fact that Germany just isn’t a place for a weekend getaway when you live in California, and it’s just bad timing for me to go in December (kids in school and just before Christmas).
However, that all changed within one day last week, so I’m leaving for Germany on Monday!!
UPDATE (after my trip): Here’s why you should go to the Christmas Markets in Germany!
I’ll spare you the details, but let’s just say everything just magically worked out, and I was able to book a flight and will be in Germany this time next week! I hope you’ll check in as I’ll try to post and share some photos on Facebook and Twitter–maybe even Instagram!
Advice from a German friend
Because of this last minute trip, I called my friend Barbara, who is originally from Germany, to ask if there is anything I shouldn’t miss when I get to Cologne. She said there isn’t anything in particular that she could think of, but just to taste everything I see (good advice).
She then went on to tell me about some Cinnamon Star cookies her mother always made at Christmastime, and sent me a translated page for a recipe, which had the ingredients, but was missing the baking instructions.
So I found another recipe on Food Network and sort of made a combination of both recipes. I have to tell you, these cookies are delicious! They remind me of a French, cinnamon macaron, and they also just happen to be gluten free!
Zimtsterne: German Cinnamon Stars
adapted from a German friend’s recipe
Ingredients
- 2 1/2 cups (10 oz) divided in half, powdered sugar, sifted
- 2 cups (10 oz) ground almonds
- 1 tsp cinnamon
- 4 egg whites
Preheat oven to 275º F (135º C)
In a large bowl, combine half of the powdered sugar, the ground almonds and cinnamon and mix until well-combined. Set aside.
Beat egg whites in bowl with mixer until soft peaks form. Add the other half of the powdered sugar and continue to beat for another 2 or 3 minutes until thick and creamy.
Remove 1 1/4 cups of the beaten eggs and set aside (I put it in a condiment dispenser for easy decorating).
Add the almond mixture to the rest of the egg white mixture and mix well, until a dough forms. Cover and put in the fridge for 20 minutes.
Place some parchment paper on the counter and sprinkle with powdered sugar, then place the dough on top and shape into a ball, then slightly flatten it.
Sprinkle some more powdered sugar on top and place another piece of parchment on top.
Roll out to 1/4″ thickness, then cut out star shapes; re-roll the dough, to cut out more until it has been completely used.
Place on a parchment or silicone sheet lined cookie sheet, then cover the top with the
reserved meringue mixture; as I said earlier, using a condiment bottle makes it very simple to decorate the tops of these cookies (and others).
Continue until all the cookies are coated in meringue.
Place in preheated oven for 30 minutes, then turn off the oven, open the door slightly and allow to dry out for another 10 minutes or so, before removing from the oven. Place the Zimtsterne on cooling rack to cool completely.
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Zimtsterne: German Cinnamon Stars
Ingredients
- 2 1/2 cups (10 oz) divided in half, powdered sugar, sifted
- 2 cups (10 oz) ground almonds
- 1 tsp cinnamon
- 4 egg whites
Instructions
Preheat oven to 275º F (135º C)
- In a large bowl, combine half of the powdered sugar, the ground almonds and cinnamon and mix until well-combined. Set aside.
- Beat egg whites in bowl with mixer until soft peaks form. Add the other half of the powdered sugar and continue to beat for another 2 or 3 minutes until thick and creamy.
- Remove 1 1/4 cups of the beaten eggs and set aside (I put it in a condiment dispenser for easy decorating).
- Add the almond mixture to the rest of the egg white mixture and mix well, until a dough forms. Cover and put in the fridge for 20 minutes.
- Place some parchment paper on the counter and sprinkle with powdered sugar, then place the dough on top and shape into a ball, then slightly flatten it.
- Sprinkle some more powdered sugar on top and place another piece of parchment on top.
- Roll out to 1/4" thickness, then cut out star shapes; re-roll the dough, to cut out more until it has been completely used.
- Place on a parchment or silicone sheet lined cookie sheet, then cover the top with the reserved meringue mixture. Using a condiment bottle makes it very simple to decorate the tops of these cookies (and others). Continue until all the cookies are coated in meringue.
- Bake in preheated oven for 30 minutes, then turn off the oven, open the door slightly and allow to dry out for another 10 minutes or so, before removing from the oven. Place the Zimtsterne on cooling rack to cool completely.
Nutrition Information:
Yield:
12Serving Size:
3 cookiesAmount Per Serving:Calories: 127 Total Fat: 1g Carbohydrates: 26g Protein: 2g
LA Living…
Christmas tree in a building in downtown LA
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zimtsterne
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Christina, Merry Christmas! This cookie looks very interesting for my gluten free guests. Can I use my almond flour for this recipe? Not sure if it’s the same thing as grinding my almonds. Do these keep or should I do them closer to the 25th? Thanks for all your great recipes! Nancy
Hi Nancy!
Ground almonds have a thicker texture than almond flour, but I would imagine it would still work! These keep really well, just put them in an airtight tin and they will be totally fine next week. Thank you for enjoying my recipes! :) Merry Christmas and let me know how you like the Zimtsterne. :)
Christina
[…] Zimtsterne: German Cinnamon Stars from Christina's Cucina […]
[…] initially ignored as I thought he was texting in some code. If you’re interested, this is the post I wrote before going and after […]
Hi!
I’m trying to make these but the dough is coming out very sticky so it’s impossible to cut into stars! Do you have any suggestions or know where I went wrong?
Thank you so much!
Hi Margaret, yes, I’d advise weighing the ingredients as it’s much more precise. I add cups as many people don’t have a scale, but I do try to encourage everyone to buy one. They are indispensable in the kitchen.
I love almonds and I love cinnamon, so I’ll take a dozen, please. ;)
You could probably easily eat a dozen, too!
What a pretty and delicious sounding cookie. I love baking treats that have a history behind them.
Thanks, Julie! I do too!
I hope you had fun on your trip (I see this was awhile back)– I haven’t been to Germany yet! I did fly on a German airline- but sadly, no cookies lol. These look delicious!
Yes, it was a few years ago, but it was brilliant! You simply must go to Germany, especially if you can make it to the Christmas markets!
These are really pretty! I like that they are gluten free too. I think Germany will be fun! It’s one of those places I would love to go.
It really was one of my most memorable European trips, Debi! I hope you can visit, too!
These cookies remind me of german lebkuchen! But these are much simpler and they sound delicious too!
You should try them, Diana! They’re delicious!
[…] over to Christina’s Cucina for this authentic German cookie recipe, which also happens to be […]
I made these cookies for Christmas, and unfortunately made them too big. I ended up with 14 cookies. However, that was not a problem. My sister loved them so much she took 4 home from dinner on Christmas day. The next day she called me to request the recipe. She ate all 4 cookies (the equivalent of 8 regular sized ones). She is a skinny girl,so they were a lot for her to eat! She felt the cookie size was just fine. She got the recipe and made more of them for herself. I assume that she will make them next Christmas!
Many thanks for this recipe. It is is a hit!!
So glad the larger cookies weren’t a problem, Marilyn! I have to agree with your sister…they are a tad bit addictive to me, too! I made tiny ones, but I can assure you that I ate more than a few at a time every time I ate some (several times a day) Haha! Thank you for letting me know, I appreciate it! CC
[…] Zimtsterne: German Cinnamon Stars […]
Amazing. I can’t believe they’re gluten free and paleo! The almond four is surprising in its performance–not flaky or nutty as I would expect, but chewy and sweet. This will be a new fave in our house for the holidays.
I know! I thought the same thing, and as I don’t like marzipan, I didn’t think these would be something I’d love either, but I do! Not a strong almond flavor at all, and great to give as gifts to GF friends! So glad you like the recipe! CC
Those are gorgeous cookies, have a wonderful time in Cologne. Happy Holidays!
Thank you, thank you!! Merry Christmas!! :)
Have your glasses of Gluhwein when you go to the Weihnachtsmarkt! Check out the Holzcraft (wooden carved ornaments and candle holders). Enjoy the Sandkeks and Pfeffernusse! Am besten Wünsche für eine gute Reise!
Wow, Susan!! Thank you for the great tips and best wishes (I had to use google translate, haha!) I was blown away by the photos of the Christmas markets in Cologne and we’re staying near the cathedral, so I’m sure I’m going to love it! Hope I can take the cold weather after all these years in California! :)
Those cookies look wonderful.
Have a blast in Germany. Try to get to Rothenburg ob der Tauber for the best Christmas ornament shopping.
http://www.germanyatchristmas.com/rothenburg-ob-der-tauber-christmas-on-the-romantic-road/
I’ve always wanted to go to Rothenburg, Cathy, in fact my travel agent highly suggested we go there on our honeymoon, but we couldn’t go everywhere ;( I’ll only be in Cologne this time, but I will get there one day!
Have a fabulous time! Thank you for all the great recipes.
Thank you, Angela!! I absolutely will!