CINNAMON STARS: ZIMTSTERNE (GERMANY)
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
Steps:
- 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.
ZIMTSTERNE (CINNAMON STARS)
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
Steps:
- 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
ZIMTSTERNE (CINNAMON STAR COOKIES)
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
Steps:
- 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)
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
Steps:
- 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.
ZIMTSTERNE (CINNAMON STAR COOKIES)
These German cookies are sweet and nicely spiced with a satisfying crunch. We often make these during Christmas. Since I am not partial to walnuts I always omit them.
Provided by LUv 2 BaKE
Categories Dessert
Time 1h
Yield 72 serving(s)
Number Of Ingredients 11
Steps:
- Mix butter, sugar, 2 whole eggs, 1 egg yolk, and lemon juice until fluffy.
- Stir dry ingredients together; blend into sugar mixture; stir in optional nuts.
- Divide dough into 3 pieces, and roll 1 piece at a time to 1/16 inch thick on lightly floured board; cut with a star cookie cutter.
- Brush the tops of the cookies with the remaining egg white, beaten until frothy.
- Bake cookies on a lighty greased baking sheet 6-8 minutes until golden brown at 375°F.
- Makes 6-9 dozen cookies depending on the size of your cookie cutter.
CINNAMON STARS (ZIMTSTERNE)
Steps:
- 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
CINNAMON STARS / "ZIMTSTERNE"
These delectable little cookies are traditionally eaten in Germany at Christmas time, and are best stored in a metal tin to retain their chewy texture.
Provided by zetallgerman
Time 1h15m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Pre-heat your oven to 150C.
- Whisk the egg whites and salt until stiff, and gradually add the icing sugar.
- Once the mixture is combined and glossy, take about 10 tablespoons aside (you'll need it later.)
- Now add the nuts and spices with the jelly to the egg-sugar mixture and stir until well combined.
- Roll-out dough about 1cm thick.
- --> TIP: this dough is very sticky. Roll it out between 2 sheets of cling/plastic wrap... it works well this way!
- Cut out stars (or hearts) with a cookie cutter and place them on a baking tray lined with baking paper.
- Now take a brush and add the previously set-aside icing onto each cookie.
- Bake the cookies for 10-15min. The surface should still be white and they are allowed to still be a little soft when they come out of the oven (they are meant to be "chewy" and will still harden a little once they are cool).
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- Preheat the oven to 250 degrees F (do not turn on the fan, it can cause the egg white topping to brown before the cookies are done). Place the rack on the bottom rung of the oven.
- Beat the egg whites in a medium-sized bowl until soft peaks form (be careful not to over-beat the egg whites or the frosting/glaze won't turn out right). Sift the powdered sugar and stir it into the egg whites until combined. Reserve 2 generous, heaping tablespoons of the egg white mixture for the glaze.
- Add the nuts, cinnamon, vanilla sugar and salt and beat until the dough comes together in a fairly stiff but pliable mass. If it's too soft to work with add a few more ground nuts and powdered sugar. (If the dough is too sticky, add a little more nut flour.)
- Press/roll the dough onto a non-stick surface sprinkled with powdered sugar to a thickness of about 1/3 inch. Use a 3-inch star cookie cutter to cut out the cookies and transfer them to a lined or non-stick cookie sheet. Form the scraps of dough into a ball, roll it out again and cut cookies out of the remaining dough.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. (*SEE NOTE)Place the sheet on the bottom rack of the oven. Bake the Zimtsterne for about 30 minutes or until set. Then open the oven door just a crack and let the cookies sit for another 10-15 minutes to further dry out. Then transfer them to a wire rack to cool completely. The cookies can be stored in a dry, airtight container in a cool place for at least 2 weeks.
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