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    Home » Baking Recipes

    Authentic Zimtsterne (German Cinnamon Stars)

    By Robyn | Published: Dec 20, 2021 | Modified: Nov 13, 2020

    TO THE RECIPE

    Zimtsterne, ‘cinnamon stars’, are traditional German Christmas biscuits made from ground almonds (almond meal) with egg whites and cinnamon. They are light cookies with a slightly chewy centre and crunchy edges, topped with a meringue icing.

    German Chistmas biscuits in a stack, one star on its edges to show the meringue top
    Jump to:
    • What are zimtsterne
    • Why we love this recipe
    • Ingredients
    • How to make these German Christmas cookies
    • Zimtsterne History
    • FAQ
    • My Recipe Tips
    • Storage
    • More baking recipes for you
    • Authentic Zimtsterne (German Cinnamon Stars)

    What are zimtsterne

    I was introduced to these German cinnamon star cookies by Mr Jones’s work colleagues during our first Christmas in Munich, and have been making this recipe every year since.

    Their unique ‘zimtserne texture’ is similar to a macaron, with a crispy outside and chewy light centre, this is topped with a crispy meringue icing  – or frosting. The icing is actually a thin layer of meringue, and is baked with the biscuit. They are popular throughout Germany, Austria and Switzerland.

    Why we love this recipe

    • The sweet cinnamon aroma of them baking in the oven they make the kitchen smell amazing and smell of the holidays!
    • These naturally gluten free biscuits are a wonderful sweet treat on the side of a cup of coffee, hot chocolate or mulled wine.
    • The cookies are also dairy free cookies – there is no butter or milk in these stars.
    • Traditional cinnamon Christmas biscuits make a wonderful edible Christmas gift. I make them every Christmas for friends and family, as part of a cookie hamper with riccarelli, Brunkager (Danish brown cookies) and chocolate bark, or with a bottle of wine.

    Ingredients

    • Ground almonds – the name given to them in the UK, aka almond meal in Australia and almond flour in America (use finely ground, blanched almond flour).
    • Egg whites – give these holiday cookies a meringue like light and airy texture. Leftover Egg Yolks – use them in Duchess potatoes, or to glaze sausage rolls.
    • Cinnamon – the star ingredients in these cookies. I do not recommend leaving it out or substituting with another spice, as it would make these cookies in to another cookie entirely.
    • Icing sugar – confectioners sugar. Use normal rather than soft.

    How to make these German Christmas cookies

    1. Beat the egg whites with an electric whisk until they form stiff peaks.
    2. Sift in the sugar a little at a time and whisk in between.
    3. Remove some of the egg white mixture and place in to a little bowl (this will be your meringue icing).
    4. Stir the ground cinnamon into your almond meal and fold this in to the larger amount of whisked egg whites.
    5. Roll out your dough and cut out star shapes. (You can get a special zimtsterne cookie cutter, but I find with this dough you don’t need it, it works fine with a normal star shaped cookie cutter.)
    6. Carefully place your cinnamon stars on to a lined baking sheet and top each with a little of the egg white mixture. Using the back of a teaspoon or a pastry brush, gently push the egg whites out to completely cover the stars in an even layer.
    7. Bake.
    8. Remove to a wire rack to cool completely.
    9. Dust with icing sugar and enjoy!
    zimtsterne cookies cut into stars and being iced with meringue icing

    Zimtsterne History

    Whilst it is not know exactly where or when these German star cookies were first made, there is written evidence from the mid 16th Century. At that time, the two main ingredients in these little star cookies, almonds and cinnamon, were rare and expensive and therefore only available to royalty. When these two ingredients became more readily available to everyone around 200 years later, they were reserved for special occasions such as Christmas, and traditionally made during advent.

    stack of four zimtsterne showing the sides, cinnamon sticks and almonds in the background

    FAQ

    Is Ceylon cinnamon the same as Dutch cinnamon?

    Dutch cinnamon, aka cassia cinnamon, bakers cinnamon or Saigon cinnamon is earthier and stronger than Ceylon cinnamon (aka A-grade cinnamon) which is grown in Sri Lanka and tastes lighter and brighter and more delicate.

    Can I freeze Zimtsterne?

    Yes you can freeze these cookies. They will freeze for up to 6 weeks.

    My Recipe Tips

    • Don’t Over-bake! The biscuits will feel soft to the touch when removed from the oven, but will harden as they cool. If you over cook the zimtsterne they can become dry.
    • You can use a traditional Zimtsterne cookie cutter, which some people prefer as it can leave the points of the star in tact, whereas the points can get stuck in some cookie cutters, however I use a – I use a 7cm/3″ star cutter and don’t have any issues.
    • Use a spoon or a toothpick to get the icing to the points of the star.
    • Ground Hazelnuts: You can use a mixture of ground almonds and ground hazelnuts if you like. Whilst I love ground hazelnut biscuits, I prefer zimtsterne made with just ground almonds – plus they are cheaper too!
    German cinnamon star cookies on a white background, cinnamon sticks and almonds in the background to show the cookie ingredients

    Storage

    • Room temperature: The cinnamon stars keep for up to 2 weeks when stored in an airtight container.
    • Freezer: Freeze for up to 6 weeks. Wrap the biscuits individually and then place in a container and freeze for up to 6 weeks. To defrost, remove as many as you need and they will defrost in under an hour at room temperature or overnight in the fridge.

    More baking recipes for you

    • Nussecken (German Nut Corners)
    • Paste di Mandorla
    • Biscoff Rocky Road
    • Ricciarelli (Italian Almond Biscuits)

    Authentic Zimtsterne (German Cinnamon Stars)

    Author: Robyn

    Zimtsterne, ‘cinnamon stars’, are traditional German Christmas biscuits made from ground almonds/almond meal, egg whites, sugar and cinnamon. They are light cookies with a slightly chewy centre and crunchy edges, topped with a meringue icing.
    4.94 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Course baking
    Cuisine German
    Servings 24 biscuits
    Calories 125 kcal

    Ingredients
      

    • 3 egg whites from medium size eggs
    • Pinch salt
    • 250g (8.8oz) icing sugar (confectioners sugar)
    • 1.5- 2 teaspoons ground cinnamon
    • 350g (12.3oz) ground almonds (almond meal, almond flour)

    Instructions
     

    • Oven 140˚C fan 160˚C / 280˚F convection / 320˚F.
    • Line a couple of baking sheets with baking paper.
    • Beat the egg whites and salt with an electric whisk until stiff. Sift in the icing sugar a little at a time, whisking inbetween.
    • Remove 3 heaped tablespoons of the egg white mixture and put in bowl, placing to one side for the top of the stars.
    • Mix the cinnamon with the ground almonds then fold this into the egg whites.
    • Sprinkle the work surface with icing sugar – or roll between two sheets greaseproof paper – and roll out the dough to 1 cm (0.4 inches) thick. Cut out stars with 7cm (3 inch) cutter.
    • Place stars on baking trays and spread each star with ¼ – ½ teaspoon of the egg white mix – either use a pastry brush or the back of a teaspoon.
    • Bake for 15 minutes. They will feel soft to the touch.
    • Remove on the baking paper to a wire rack to cool completely.
    • Will last 2 weeks in airtight container.
    • They freeze very well.

    Notes

    Ground almonds – the name given to them in the UK, aka almond meal in Australia and almond flour in America (use finely ground, blanched almond flour).
    Egg whites – give these holiday cookies a meringue like light and airy texture. 
    • Leftover Egg Yolks – use them in Duchess potatoes, or to glaze sausage rolls.
    Cinnamon – the star ingredients in these cookies. I do not recommend leaving it out or substituting with another spice, as it would make these cookies in to another cookie entirely. If you aren’t a fan of cinnamon then use 1 teaspoon but if you enjoy cinnamon then use 2 tsp. The cinnamon flavour mellows over time.
    Icing sugar – confectioners sugar. Use normal rather than soft.
    To Freeze: Cool the biscuits completely then wrap individually with a small piece of baking paper. Place the wrapped biscuits in a container with a lid or a sealable bag. This extra layer of wrapping helps stop strong freezer smalls such as onion from being absorbed by the biscuits.
    Don’t Over-bake the biscuits! The biscuits will feel soft to the touch when removed from the oven, but will harden as they cool. If you over cook the zimtsterne they can become dry.
    You can use a traditional Zimtsterne cookie cutter, which some people prefer as it can leave the points of the star in tact, whereas the points can get stuck in some cookie cutters, however I use a – I use a 7cm/3″ star cutter and don’t have any issues.
    Use a spoon or a toothpick to get the icing to the points of the star.
    Ground Hazelnuts: You can use a mixture of ground almonds and ground hazelnuts if you like. Whilst I love ground hazelnut biscuits, I prefer zimtsterne made with just ground almonds – plus they are cheaper too!

    Nutrition

    Calories: 125kcalCarbohydrates: 14gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 6mgPotassium: 6mgFiber: 2gSugar: 11gCalcium: 32mgIron: 1mg
    Keyword almond meal, Christmas cookies, cinnamon stars, gluten free biscuits

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Allison says

      December 17, 2022 at 4:59 pm

      Hello 🙂

      Just wondering what the weight of 2 medium egg whites is? Egg sizes vary around the world and I also can’t find medium eggs near me.

      The cookies look so good!

      Reply
      • Robyn says

        December 26, 2022 at 10:27 am

        Hi Allison, sincere apologies for delay in getting back to you. Medium eggs weigh around 50g each, so a medium egg white weighs approx 35g. This means you need around 105g egg whites for this recipe. Robyn

        Reply
    2. Capri says

      September 07, 2020 at 5:36 am

      5 stars
      These cookies came out perfect! Thanks for the recipe!

      Reply
      • Robyn says

        September 07, 2020 at 11:26 am

        So pleased you like them Capri!

        Reply
    3. Amanda Marie Boyle says

      September 07, 2020 at 1:35 am

      5 stars
      Can’t wait to try, these look perfect for the holidays!

      Reply
      • Robyn says

        September 07, 2020 at 11:26 am

        Thanks Amanda!

        Reply
    4. Emily says

      September 05, 2020 at 3:48 am

      5 stars
      Thank you for this recipe!! My in-laws lived in Germany for a while so I can’t wait to make these for them this Xmas!

      Reply
      • Robyn says

        September 07, 2020 at 11:24 am

        Hope you and your in laws enjoy these Zimtsterne this Christmas Emily!

        Reply
    5. Tamara says

      September 05, 2020 at 2:22 am

      5 stars
      Amazing flavors and easy to make!

      Reply
      • Robyn says

        September 07, 2020 at 11:24 am

        Thanks Tamara!

        Reply
    6. Alex says

      September 04, 2020 at 5:01 pm

      5 stars
      These are absolutely beautiful! They make a wonderful gift, and are perfect with a cup of tea or coffee!

      Reply
      • Robyn says

        September 07, 2020 at 11:23 am

        So glad you like them Alex!

        Reply
    7. Taleen | Just As Tasty says

      September 04, 2020 at 2:25 pm

      5 stars
      These are almost too pretty to eat! Can’t wait to try this recipe.

      Reply
      • Robyn says

        September 07, 2020 at 11:22 am

        Thankyou Taleen!

        Reply
    8. kerri says

      September 04, 2020 at 10:45 am

      5 stars
      These are divine. I love the cinnamon flavor. Plus, how cute are they?!

      Reply
      • Robyn says

        September 04, 2020 at 1:47 pm

        Thanks Kerri!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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