Cinnamon Stars Recipes

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Perfect Cinnamon Stars image

Provided by Barbara

Categories     Dessert     Snack

Time 4h20m

Number Of Ingredients 7

400 g Almonds
390 g Sugar
3 Egg Whites
12 g Cinnamon (Ceylon Cinnamon preferred)
some Lemon zest (optional)
2 Egg Whites
250 g confectioners sugar or: 5 times the weight of the egg whites for a perfect result


  • Put all dough ingredients into a large bowl.
  • Mix the ingredients by hand or mixer until you have a nice dough.
  • Shape the dough into a somewhat flat rectangular shape, cover it (i.e. with beeswax cloth in silicone bag or container) and put it into the fridge.
  • Let the dough rest for at least 6 hours or overnight, then continue with making the icing.
  • Prepare the icing: For a perfect icing, weigh the egg whites and use 5 times this weight for the confectioner's sugar.
  • Start by mixing the egg whites.
  • When the egg whites are fluffy and shiny, add ⅓ of the confectioner's sugar and mix.
  • Repeat until the entire sugar is in the icing.
  • Take the dough out of the fridge and roll it out on a board that will fit into your freezer.
  • Spread the icing onto the rolled dough, make sure it is even and not too thick.
  • Put the remaining icing aside, you will need it later.
  • Put the iced dough into the freezer for two hours.
  • After two hours, take it out and start cutting the cookies as described next.
  • Use a medium size star cookie cutter and dip it into a small bowl of water. Then make sure excess water is absorbed by a kitchen towel (see video if that's unclear).
  • Cut a star out of the frozen dough and place it onto the baking sheet by carefully tapping the cutter onto the sheet until the cookie falls off.
  • The remaining dough (leftover from the cuttings) can be kneaded and rolled again, then spread the remaining icing on it and repeat as before.
  • Let the cookies dry for two hours.
  • Preheat the oven to 180°C / 350°F (a little lower than in the video) and bake for about 8 minutes.
  • You know that the cinnamon stars are ready when you can lift them from the baking sheet.
  • Don't let the frosting bake to a tan.
  • Let the cookies cool, then store them in an airtight container.


Cinnamon Stars (Zimtsterne) image

Known as zimtsterne in Germany, these festive star-shaped cookies are made from a nut meringue that's rolled and cut, then iced with a mixture of egg white and sugar before baking. Tuck a few into a waxed paper envelope and tie it with a red twine bow for a sweet presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 7

1 1/2 cups raw almonds
1 1/2 cups confectioners' sugar, plus more for dusting
1 1/2 teaspoons ground cinnamon
1 teaspoon finely grated lemon zest
2 large egg whites
1/8 teaspoon kosher salt
1 teaspoon water


  • In a food processor, pulse almonds with 1/2 cup confectioners' sugar until finely ground, about 1 minute (do not grind into a paste). Add cinnamon and zest, and pulse twice.
  • In a separate bowl, whisk egg whites and salt with an electric mixer at medium speed until stiff peaks form. Gradually whisk in remaining 1 cup confectioners' sugar. Continue to whisk until meringue is glossy and stiff, but not dry, 15 to 20 minutes. Transfer 1/3 cup meringue to a small bowl. Add remaining meringue to mixture in processor, and pulse just until dough comes together. Place dough on parchment lightly dusted with confectioners' sugar; pat into a disk, and chill 30 minutes.
  • Preheat oven to 300 degrees, with racks in middle and upper thirds. Dust top of dough lightly with confectioners' sugar, top with parchment, and roll to 1/4-inch thickness. Cut dough using a 1 1/2-inch star-shaped cutter, and transfer to parchment-lined baking sheets. Dip cutter into confectioners' sugar frequently to prevent dough from sticking. Reroll scraps, and cut more shapes.
  • Stir the water into reserved meringue; brush mixture generously over tops of stars using a small paintbrush. Bake, rotating sheets halfway through, until firm when gently pressed, but not hard and dry, 10 to 12 minutes. Let cookies cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.


Cinnamon Stars image

"These cookies are such a hit with my family," tells Flo Burtnett of another sweet she's sharing (see her cake recipe on page 29). "A few always seem to disappear before I can finish them!" It's no wonder-Flo spreads jam on half of her spicy stars, then tops them with the rest of the batch of cookies, which have been glazed for an extra dose of goodness. "They're nice for any occasion," she says.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen sandwich cookies.

Number Of Ingredients 14

2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg, lightly beaten
1/4 cup milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk
Colored sugar, optional
2/3 cup raspberry, strawberry or apricot jam


  • In a medium bowl, combine flour, sugar, cinnamon, baking powder and salt. Cut in butter until crumbly. Combine egg and milk; add to flour mixture and stir just until moistened. Cover and chill at least 1 hour. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 3-in. cookie cutter dipped in flour. Place on ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly brown. Remove to a wire rack; cool completely. , For glaze, combine sugar, vanilla and enough milk to achieve a spreading consistency. Spread on half of the cookies; sprinkle with colored sugar if desired. Let stand until set. Place 1 teaspoon of jam on the unglazed cookies and top each with a glazed cookie.

Nutrition Facts : Calories 273 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 129mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.


Cinnamon Stars image

A beautiful Christmas cookie!

Provided by Robin J.

Categories     World Cuisine Recipes     European     German

Yield 18

Number Of Ingredients 7

2 ⅔ cups finely ground almonds
1 tablespoon ground cinnamon
1 teaspoon lemon zest
⅓ cup egg whites
⅛ teaspoon salt
2 ½ cups confectioners' sugar
1 ¾ teaspoons lemon juice


  • Stir together the almonds, cinnamon, and lemon zest until combined.
  • Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
  • Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
  • Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
  • To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
  • Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 21.2 g, Fat 10.7 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 24 mg, Sugar 17.4 g


Cinnamon Stars: Zimtsterne (Germany) image

These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time, they'll get chewier as time passes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 2 dozen stars

Number Of Ingredients 5

15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest
2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note)


  • Sift the confectioners' sugar.
  • Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  • Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
  • Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  • Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  • Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.


Cinnamon Stars image

Here's a German-style cookie drizzled with cinnamon icing - a delicious dessert for Christmas occasion.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 96

Number Of Ingredients 11

1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 egg
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/2 cup red cinnamon candies
1/2 cup water
2 1/2 cups powdered sugar


  • In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed until smooth. Beat in egg and vanilla until smooth. Beat in flour, baking soda, cream of tartar and cinnamon until well blended. Cover; refrigerate 1 hour or until firm.
  • Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). Divide dough in half. On lightly floured surface, roll half of dough at a time 1/4 inch thick. Cut with 2-inch star-shaped cookie cutter. On ungreased cookie sheets, place stars 1 inch apart.
  • Bake 7 to 8 minutes or until light golden. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In 2-quart saucepan, heat candies and water to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer uncovered 5 to 6 minutes, stirring frequently, until candies are melted. Remove from heat. With wire whisk, stir in 2 1/2 cups powdered sugar, 1/2 cup at a time, until smooth. Drizzle icing over cookies. (Icing sets up quickly; if necessary, add water, 1 teaspoon at a time, for drizzling consistency.)

Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 6 g, TransFat 0 g


Easy Cinnamon Stars image

This sweet and spicy-and ever-so-easy-recipe was inspired by our time-tested Cinnamon Stars, but we've added a shortcut that makes them perfect for last-minute bakers. These crispy cookies are topped with creamy frosting and a sprinkle of crushed cinnamon candy for a super star look that doesn't take all day to achieve. The secret to the shortcut is using time-saving ingredients-Betty Crocker™ sugar cookie mix and Betty Crocker™ Rich & Creamy vanilla frosting-that'll help you pull together a batch of these beautiful, home-baked cutout cookies even during the busiest time of the year.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 30

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
1 1/4 teaspoons ground cinnamon
3/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1 tablespoon red cinnamon candies, finely crushed


  • Heat oven to 375°F.
  • In large bowl, stir cookie mix, flour, melted butter, egg and cinnamon until soft dough forms.
  • On floured surface, roll dough 1/4 inch thick. Cut with 3-inch star-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • Spread generous 1/2 teaspoon frosting on each cookie; sprinkle crushed candies over tops of cookies. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 0 g


Zimtsterne (Cinnamon stars) image

Edd Kimber creates a version of these German spiced cookies- they're chewy, crisp and similar to an almond macaroon

Provided by Edd Kimber

Categories     Treat

Time 45m

Yield Makes about 30

Number Of Ingredients 6

2 large egg whites
1 tsp lemon juice, plus zest 1 lemon
200g icing sugar, plus extra for dusting
250g ground almond
2 tsp ground cinnamon
1 tsp ground ginger


  • Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment. Place the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until they hold soft peaks.
  • Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping. Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough.
  • To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your prepared baking tray.
  • Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top - you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow to cool fully before storing in a sealed container for up to 2 weeks.

Nutrition Facts : Calories 78 calories, Fat 5 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein


Cinnamon Stars image

Provided by Food Network

Categories     dessert

Yield 2 dozen

Number Of Ingredients 6

1/2 pound finely ground almonds
1 1/2 teaspoons ground cinnamon
2 egg whites
1/2 pound powdered sugar
1 cup powdered sugar
2 tablespoons water


  • In a large bowl, combine the almonds and cinnamon. Beat the egg whites until soft peaks form. Gradually add powdered sugar while beating until egg whites become thick and glossy. Gently fold egg whites into almond mixture.
  • Lightly dust a board with powdered sugar and roll egg white dough to 1/4 inch thickness. Use a cutter dusted with powdered sugar to cut out stars. Using a spatula, carefully lift stars onto baking sheets lined with parchment paper.
  • Preheat an oven to 300 degrees F. Bake cookies for 12 to 15 minutes, or until set through, remove from oven and brush with glaze. Continue baking for 5 more minutes. Transfer to cooling racks to cool.


Zimtsterne (Cinnamon Star Cookies) image

Zimtsterne (cinnamon stars) are maybe THE traditional German Christmas cookies. Everyone loves these little treats. But many don't like to make them, because the sticky dough can be a bit tricky while cutting the stars. But if you take the time to make them, it is more than worthwhile all the work. They are heavenly. If you have tasted the first you can't stop eating them. And christmas without Zimtsterne? NEVER! They are a must.

Provided by Thorsten

Categories     Dessert

Time 52m

Yield 40 cookies

Number Of Ingredients 9

300 g almonds, finely grounded
100 g caster sugar, siefted
50 g flour
2 teaspoons cinnamon
2 egg whites (see note on egg size)
1 egg white
1 dash salt
200 g caster sugar, siefted


  • In a bowl mix dry ingredients for dough.
  • Add egg whites and knead until a still sticky dough is formed.
  • Wrap into cling film and put into the fridge for at least one hour. I always leave it in the fridge for 2 - 4 hours.
  • Near the end of cooling time preaheat oven (170 C) and make meringue glaze.
  • For meringue glaze beat egg white with salt until stiff. While still beating add caster sugar by and by to make meringue.
  • The meringue should have a consistency that you can spread it with a brush onto the dough later. It should have a more creamy consistency, so that it will stick on the dough and not running down.
  • Add just a little milk to get the right consistency. Depending on the egg white you may need about 1 to 3 tablespoons.
  • Line out baking trays with parchment paper.
  • Get the dough out of the fridge and roll it out between two layers of parchment papers or cling film. The dough sould be a bout 1 cm thick.
  • Method ONE for making cinnamon stars (easy way): Using a star cutter cut out the stars and place them on the baking tray. With a brush spread meringue glaze on the cookies.
  • Method TWO for making cinnamon stars (tricky way): After you have rolled out the dough spread a thin layer of the meringue glaze on the dough. Now you need a star cutter which can be opened. These are available in Germany. When you can open the cookie cutter you avoid touching the glaze, because the dough has the tendency to stick to the cutter. Put the stars on the tray. Knead the rest of the dough again and add some grounded almonds, so that the dough is not too sticky. Repeat the steps of making the stars.
  • Bake the cookies for about 10 - 12 minutes. Watch them carefully, because the meringue should not be browned.
  • Take them out and let cool completely. Store them in airtight container. The cookies get better and better, because the flavours blended over time, but I you have to find a good hidout.
  • NOTE on egg size: egg size is important here, because it determines the stickyness. My recipe is based on an egg size of 54 - 63 g per egg.
  • Custom yield is a guess.
  • Time to make does NOT include cooling time.

Nutrition Facts : Calories 85.9, Fat 4.5, SaturatedFat 0.3, Sodium 37, Carbohydrate 10.4, Fiber 1, Sugar 7.9, Protein 2.2


Cinnamon Stars (Zimtsterne) German Christmas Cookies image

This is the one cookie my husband requested our first Christmas. I had never had them so this recipe is from an amazing blog called Spoonful of Sugar. They are difficult but this recipe makes them also delightful and fun to try if you have the time. The best thing about this recipe (besides the sit down, relax, and have a cup of tea step!) is she gives you her hints after a disastrous first attempt. If you follow this exact, even a non-careful cook like me can make these delicious. Her hints are below, but I will say that I think much depends on the almonds. If they aren't ground just right, you will be nearly unable to form them. You can try chilling them longer but I have given up before and just made them round globs. they are still delicious, so don't throw the batter out, even if you think it is unworkable! * I beat the egg whites with the lemon juice to ensure that they whipped up to the biggest possible volume. * Mixed the ground cinnamon with the ground almonds before folding that mixture into the meringue. * Most importantly, I rolled the dough out between two sheets of clingfilm (Plastic wrap). I am the Clingfilm Queen! This eliminates the need to cover the work surface in extra sugar and thus removes the possibility of things ending in a sticky mess. Divide the dough into smaller portions to do this, keeping the remainder of the dough in the fridge whilst working with one portion. * Dipped the cookie cutter in some cold water to prevent it sticking. * Re-rolled all the scraps as they hadn't been toughened or made overly sticky by adding in extra sugar. The cookies taste as good as they look. Sweet, almondy, and with a heavenly aroma and kick from the cinnamon. Oh, I did have to bake them a lot longer than the recipe or. I did 320 degrees for I think around 16 minutes each, it might have been my oven, or mine were thicker, anyway just keep checking them and take them out when they just get a bit beige. My first batch were undercooked and the ones a bit crispier on the outside were awesome.

Provided by Andolisa

Categories     Dessert

Time 1h40m

Yield 30-40 cookies

Number Of Ingredients 6

3 large eggs
350 g icing sugar, for the dough (powdered sugar, and some more icing or regular white sugar to sprinkle the surface you work on with,)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
400 g ground almonds (this is a big issue, you can't let them get gummy. I guess in some places you can buy them already g)
baking paper or parchment paper


  • Separate egg yolks from whites and beat whites until stiff peaks form.
  • Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
  • Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
  • Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
  • Cover the dough and let it rest in the fridge for about an hour.
  • Sit down, relax and have a cup of tea.
  • After an hour fetch the dough from the fridge.
  • Preheat the oven to Gas Mark 3/160C/320°F.
  • Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm.
  • Cut the stars with a star shaped (yes, indeed!) cookie cutter.
  • Put the stars on the lined baking sheet.
  • Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste.
  • Now brush the cookies with the topping and bake them for about 8 minutes.
  • Cool on the baking sheet.
  • Store in an air-tight tin.
  • The cookies should keep for about two weeks.


Cinnamon Stars (Zimtsterne) image

Provided by Mimi Sheraton

Categories     dessert

Time 40m

Yield 72 cookies

Number Of Ingredients 6

3 egg whites
1 1/4 cups granulated sugar
3 teaspoons cinnamon
1 1/2 pounds unblanched almonds, grated or finely ground
1 teaspoon brandy
Extra-fine granulated sugar for pastry board


  • Preheat oven to 300 degrees.
  • Butter one or two large cookie sheets.
  • Beat egg whites and as they begin to foam and stiffen, gradually beat in sugar. Continue beating until whites form stiff peaks that retain the mark of a knife blade. Set aside half a cup of the whites.
  • Sprinkle remaining whites with cinnamon, one and a half cups of almonds and vanilla extract or brandy.
  • Stir together gently but thoroughly. Mixture should be thick and fairly solid. Add more almonds if dough is too sticky to be rolled.
  • Sprinkle pastry board with sugar and roll out dough to onefourth inch thickness. Cut into star shapes with a small cookie cutter.
  • Arrange on buttered baking sheet and brush top of each cookie with a little of the reserved egg whites. Bake in preheated oven about 20 minutes or until golden brown.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 4 grams, TransFat 0 grams


German Cinnamon Stars (Zimtsterne) image

Provided by Gil Marks

Categories     Cookies     Mixer     Nut     Dessert     Bake     Rosh Hashanah/Yom Kippur     Fall     Kosher     Hazelnut     Cinnamon     Party     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes about thirty-six 2-inch cookies

Number Of Ingredients 7

1 1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground
1 teaspoon ground cinnamon
3/4 teaspoon grated lemon zest
1/4 cup egg whites (about 2 large)
Pinch of salt
1 1/2 cups confectioners' sugar
About 1/2 cup additional confectioners' sugar for rolling


  • 1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.
  • 2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.
  • 3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.
  • 4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.

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2017-12-18 Heat oven to 400 degrees F / 200 degrees C. Just before baking, brush bread with whisked egg. Bake until light golden brown, 15 to 17 minutes. Glaze bread (optional) Whisk together powdered sugar, vanilla extract, and 1 tablespoon water. Add more water a bit at a time until glaze is smooth and pours easily.
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2016-11-28 Preheat the oven to 250 F. Transfer the cookies to a non-stick or lined cookie sheet. Use a toothpick or small brush to brush on a thin layer of the reserved egg white mixture all the way to the edges of the cookies. Place the sheet on the bottom rack of the oven. Bake the Zimtsterne for about 30 minutes or until set.
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2021-12-20 Preheat oven to 300 F. Whisk together ground almonds, powdered sugar, cinnamon, and salt. Mix in egg whites and rum, then knead by hand until fully combined. Sprinkle counter with powdered sugar and roll out dough to 1/4 inch thick.
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Preheat the oven to 280°F. Finely chop or grind almonds (food processor works great). Whip the egg whites in a clean bowl until stiff. Sift the confectioner's sugar and gradually fold it under the egg whites. Reserve and put aside 2 heaped tablespoons of this mixture. Gently stir the almonds and cinnamon into the egg mixture.
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2021-11-28 Step 2: Cut out cinnamon stars. On a piece of cling foil, roll out the dough to be about ¼ -inch (0,6 cm) thick. Use a star cookie cutter to cut out cookies. Transfer them to a baking sheet lined with parchment paper. Bake at 400 °F (200 °C) for about 6-8 minutes, or until slightly crisp on the edges.
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Whisk in lemon juice, then remove and refrigerate 3-4 tablespoons for glaze. Lift enough ground almonds and the cinnamon through remaining egg whites until a light dough forms. Remove tray/s from oven and line with baking paper. Preheat oven to 120oC. Dust a surface with ground almonds and roll dough to a thickness of 6mm.
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Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the ...
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Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
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2002-06-17 3 1/4 c Very finely ground hazelnuts-or almonds 1 1/4 c Superfine sugar 7 tb Confectioners’ sugar 1 1/2 ts Ground cinnamon 3 Egg whites, unbeaten Royal Icing, see recipe. An unusual nutty-cinnamon flavored cookie that has its own baked-on frosting.. Preheat oven to 350~. Combine hazelnuts, superfine sugar, confectioners’ sugar and cinnamon in a
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I also tweaked this recipe slightly, and was very happy with the results: I doubled the recipe amounts for a larger yield, and also added an extra 1/4 cup more powdered sugar, 1/3 cup more flour, and 1/2 tsp more vanilla for the dough, as well as quadrupling the amount of cinnamon for the dough (baking mellows out cinnamon …
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Cinnamon stars recipe. Learn how to cook great Cinnamon stars . deliver fine selection of quality Cinnamon stars recipes equipped with ratings, reviews and mixing tips. Get one of our Cinnamon stars recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 94% Cinnamon Stars These German "Zimt Sterne" …
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All cool recipes and cooking guide for Cinnamon Star Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Smoothie Recipes Spinach Chicken Broccoli Casserole Healthy Recipes ...
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2020-10-28 Steps. 1. Done. Grind the mixed peel until paste-like texture. In a large bowl beat the powdered sugar, egg whites, and lemon juice until soft peaks. Set aside ⅓ of the meringue. Add the rest of the ingredients to the bowl. 2. Done.
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Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners' sugar and serve warm or at room temperature. Store any leftover bread, well wrapped ...
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2009-07-21 Using 2-inch (5 cm) star-shaped cookie cutter, cut out shapes; with lifter, place on prepared pans. With small palette knife or brush, gently spread 2 tsp (10 mL) of the reserved meringue topping over each cookie.
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2018-07-15 Combine flour and cinnamon; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out to 1/4 inch thickness. Cut with a 2-1/2 inch star-shaped cookie cutter dipped in flour. Place 1-inch apart on ungreased baking sheets. Bake at 350°F for 15-18 minutes or until edges are ...
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2020-03-25 Using ample powdered sugar on your baking board or clean counter top, pat the dough into a square and roll out to 1/2 inch thick (or 1 centimeter). Cut out stars with a cookie cutter. Powder the cookie-cutter between each cut. Place stars on a non-stick cookie sheet or a cookie sheet lined with parchment paper .
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unsalted butter, granulated sugar, vanilla extract,.... All information about healthy recipes and cooking tips
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The Cinnamon Stars recipe out of our category cinnamon! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
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Top Asked Questions

What can I make with cinnamon?
Browse cinnamon recipes including cinnamon rolls, granola, apple pie, cookies, chai tea, and even some savory recipes. I modified the wonderfully creative recipe submitted by P.L. Weiss with terrific results. A new autumn favorite with my vegetarian friends. The fresh carrots really make a difference. Enjoy!
How to use a cinnamon star cutter?
To use the cinnamon star cutter or round cutter, a bowl of hot water is required. Dip the cutter into the water first and in between cutting the shapes. This helps to release the cookie easily from the cutter. 8. Bake in the oven at 160C fan for 12-15 minutes.
How do you make star cookies with cookie dough?
Roll dough out to ¼-inch in thickness. With a floured cookie cutter, cut out stars and place them on the baking sheets. For the glaze, beat egg white with powdered sugar. Allow cookies to cool on the baking sheets for a couple of minutes, then transfer to wire racks to cool completely.
What are cinnamon stars called in German?
Cinnamon stars are called "Zimtsterne". How to pronounce "Zimtsterne"? Listen to this audio file to hear how to say "Zimtsterne" in German. Blend almonds, powdered sugar, salt, and cinnamon. Add egg whites and almond liqueur or almond extract. Knead all ingredients to a smooth dough.

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