Zimtsterne Cookies

Prep Time:

Bake/Cook Time:

20m - 22m

Yield:

24 cookies

Zimtsterne Cookies, or cinnamon stars, are a traditional German cookie, particularly popular during the Christmas season. These cookies are known for their distinctive star shape and are primarily made from ground almonds, making them a naturally gluten-free treat. These cookies have a chewy texture with a strong cinnamon flavor. The use of almonds gives them a nutty taste, while the egg whites provide a light, airy texture. In Germany and other parts of Europe, Zimtsternes are a staple during the Advent and Christmas season. They are often made as part of holiday baking traditions and enjoyed with festive beverages like Glühwein (mulled wine). Zimtsterne embodies the warmth and spice typically associated with holiday baking, making them a beloved treat during the festive season.

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

Zimtsterne Cookies

3 large egg whites
2 cups + 1 tablespoon (248g) Dixie Crystals Confectioners Powdered Sugar
3 1/2 cups (350g) almond flour (not almond meal)
1 tablespoon (6g) cinnamon (Vietnamese preferred)
1/2 teaspoon almond extract
1/2 teaspoon salt
Dixie Crystals Confectioners Powdered Sugar, for rolling dough

Egg-Free Cookie Icing

4 cups (480g) Dixie Crystals Confectioners Powdered Sugar
3 tablespoons (43g) lemon juice
4 tablespoons (84g) corn syrup
1 tablespoon water (optional)

Directions

Place egg whites in a bowl large enough to hold all ingredients.
Sift together powdered sugar and add to egg whites along with almond flour, cinnamon, almond extract, and salt. Use a sturdy wooden spoon or hands as this dough is very stiff and can easily break a plastic/rubber spatula.
Press dough about 1/2-inch thick on a plastic food film-lined cookie sheet. Place in refrigerator overnight or if baking shortly, place in freezer for about 30 minutes.
Set aside 2 cookie sheets lined with parchment paper. Preheat oven to 350°F.
Cut dough in half and sprinkle with sifted powdered sugar. On parchment paper roll 1/3-inch thick. Cut dough very closely together into 2-3 inch diameter stars. Remaining dough is pressed together, chilled, and rolled again.
Place on cookie sheets about a half-inch apart.(Cookies will not spread much.)
Place in oven and bake for about 22 minutes. (Thinner rolled dough will bake faster than thicker rolled dough.) Cookies should obtain light golden edges and center of cookie should bounce back when lightly pressed with a finger.
For cookie icing, mix powdered sugar, lemon juice, and corn syrup.
Icing can be applied either with a small spatula or a small piping bag. Test cookie icing and determine if it spreads enough. If needed add 1 teaspoon of water a time until desired consistency is reached.

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