Authentic Zimtsterne (German Cinnamon Star Cookies)

Zimtsterne, pronounced tsimt-shtair-nuh, or cinnamon stars (literally from the German zimt, cinnamon, and sterne, star), are the typical glazed cookies originating from German-speaking Switzerland, also very popular in Austria and Germany. Omnipresent during the winter season on the stalls of pastry shops or at Christmas markets in Northern Europe, they are prepared quickly and easily, with a few simple ingredients.

To make them, simply mix the toasted almonds (powdered in a mixer and chopped with a knife) in a bowl with the egg white, whipped until stiff with the icing sugar, vanilla and a mix of spices. Once you have obtained a smooth and homogeneous mixture, simply cut it out with a special star-shaped cutter and put everything in the oven for 15 minutes. The result will be cookies with an intense aroma and a slightly crunchy consistency, to be glazed with white royal icing and enjoyed, for breakfast or as a snack, with a boiling hot infusion, hot chocolate or mulled wine.

Also excellent for those who follow a gluten-free or lactose-free diet, because they are free of butter and flour, zimtsterne are also perfect as a gift idea to wrap up and give to friends on holidays.

What Are Zimtsterne Cookies? History and Origins

Zimtsterne, which translates to "cinnamon stars," are traditional German Christmas cookies with a rich history. Their origins date back to the 17th century, particularly in the region of Switzerland and southern Germany, where cinnamon was a popular spice for festive treats. The cookies are made with ground almonds or hazelnuts, egg whites, sugar, and cinnamon, giving them a distinct flavor and a beautifully spiced aroma. Over time, Zimtsterne became a symbol of Christmas in German-speaking countries, and their star-shaped design was believed to represent the Star of Bethlehem, making them a festive favorite during Advent.

The cookies spread across Europe, and today, they are enjoyed not only in Germany but also in Austria, Switzerland, and other parts of Central Europe. Zimtsterne are typically served during the Christmas season, often accompanying other holiday treats like Lebkuchen (gingerbread). They are cherished for their delightful combination of sweetness and spice, and their delicate, chewy texture with a crisp meringue topping makes them a seasonal favorite in many households.

Pro Tips for The Best Zimtsterne Cookies

• Ensure your cinnamon and ground almonds are fresh for the best flavor. Stale ingredients can lead to a duller taste.
• For a deeper, richer flavor, toast the ground almonds before using them in the dough. This enhances the nutty aroma.
• Sifting the powdered sugar before adding it to the dough helps prevent lumps and creates a smooth texture.
• When mixing the dough, avoid overworking it. Mix until combined to maintain a delicate, crumbly texture for the cookies.
• Refrigerate the dough for about 30 minutes before rolling it out. This makes it easier to handle and prevents the cookies from spreading too much during baking.
• Roll the dough to an even thickness (about 1/4 inch) to ensure uniform baking and that all cookies bake at the same rate.
• Use a sharp star-shaped cookie cutter to get clean edges. A dull cutter can distort the dough and affect the final look.
• Allow the cookies to cool completely before storing them to maintain their crisp texture.

Can I Use Another Nut Flour to Make Zimtsterne?

If you wish, you can replace the chopped almonds with an equal amount of toasted hazelnuts or other dried fruit of your choice or, for a less rustic result to the bite, you can use only almond flour, homemade or ready to use.

Why is My Dough so Sticky?

The dough for Zimtsterne might be sticky due to the high amount of egg whites and powdered sugar, which create a soft, moist consistency. Additionally, if the almonds are ground too finely or if the dough is too warm, it can make it more difficult to handle.

Can I Use Another Cookie Cutter for the Zimtsterne?

Yes, you can use any cookie cutter you prefer for Zimtsterne, as long as it’s the right size. While the traditional star shape is most common, feel free to experiment with circle, heart, or other festive shapes. Just be sure the cutter is sharp to get clean edges, and adjust the baking time slightly if the shape or size of the cookies differs from the original.

Can I Make Zimtsterne Cookies Ahead of Time?

Yes! The cookies can be baked and stored in an airtight container for up to 2-3 weeks. They actually improve in flavor over time. Additionally, you can prepare the dough in advance and refrigerate it for up to 2 days before rolling and baking. Just ensure they are fully cooled before storing to maintain their crisp texture.

Do Zimtsterne Freeze Well?

They do! Once baked and cooled, you can store them in an airtight container or freezer bag for up to 2-3 months. To thaw, simply leave them at room temperature. They will maintain their flavor and texture, making them a great option for preparing ahead of time for the holiday season.

How to Store Zimtsterne Cookies

Zimtsterne can be stored at room temperature, inside a tin box, for approximately 1 month.

How to Make Zimtsterne Cookies

Arrange the almonds on a baking tray lined with baking paper and leave them to toast in the oven at 360F/180C for approximately 15 minutes.

Meanwhile, collect the egg white in a bowl.

Add the filtered lemon juice.

Start whipping with the electric whisk.

Continue to work until the egg white is whipped into stiff peaks.

At this point, pour in the powdered sugar.

Incorporate the sugar with the whisks and set aside.

Once the cooking time is up, take the almonds out of the oven and let them cool.

Transfer half the almonds into the bowl of a mixer.

Grind them until they turn into flour. If the almonds release too much oil, add a few tablespoons of potato starch: this will help it absorb it.

Coarsely chop the remaining almonds with a knife.

Place the almond flour in a large bowl.

Add the chopped almonds.

Add the vanilla.

Scent with the spice mix.

Add a pinch of salt.

Pour the whipped egg white.

Start mixing with a spoon.

Knead well with your hands, until you obtain a smooth mixture.

Cover with a sheet of cling film and let it rest in the fridge for 1 hour.

Once the time has passed, roll out the dough on a lightly floured work surface, to 1/2cm thick, using a rolling pin.

Using a star-shaped cutter, make lots of biscuits.

Place them on a baking tray lined with baking paper, and bake at 340F/170C for about 15 minutes, or until golden. After 10 minutes check the degree of cooking to avoid the biscuits becoming too dark.

Prepare the royal icing: in a bowl collect the icing sugar with the lemon juice and the egg white.

Mix thoroughly until you obtain a smooth, lump-free mixture.

Once cooked, remove the cookies from the oven and let them cool on a wire rack; then cover them with 1 teaspoon of icing.

Using a toothpick, also glaze the tips of the star.

Let the biscuits dry on a rack for at least a couple of hours.

Distribute the zimtsterne on a serving dish. Enjoy!