Best 2 Cinnamon Stars Zimtsterne Germany Recipes
In the realm of delectable holiday treats, few can rival the allure of cinnamon stars, also known as Zimtsterne, a cherished German confection that graces festive tables during the Christmas season. These delightful cookies, crafted with a blend of aromatic spices, almonds, and a touch of citrus, have captivated hearts and taste buds for centuries. With their delicate, star-shaped form and intricate patterns, cinnamon stars embody the spirit of the season, adding a touch of enchantment to any gathering. Whether you are a seasoned baker or a novice in the kitchen, embarking on a culinary journey to create these German delicacies promises to be a fulfilling and rewarding experience.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CINNAMON STARS: ZIMTSTERNE (GERMANY)
Steps:
- Sift confectioners' sugar. Put 1/2 cup of sifted confectioners sugar, 10 oz (3 heaping cups) of almonds and all the cinnamon in food processor. Process until nuts are finely ground, w/ just a few larger pieces. Whip egg whites in a large, bowl w/ electric mixer on high speed until hold soft peaks, ~ 1 min. Gradually add remaining confectioners sugar while whipping, until whites are thick, creamy and somewhat stiff, ~ 2 min more. Set aside 2/3 cup of this meringue for topping cookies. Fold ground almond mix and lemon zest into remaining meringue to make a stiff dough. Preheat oven to 250. Line 2 baking sheets w/ parchment paper or silicone baking mats. Lay sheet of parchment or wax paper on work surface and lightly dust w/ confectioners sugar. Turn dough onto the dusted paper, flatten and dust w/ more sugar as needed, then lay another sheet of parchment or wax paper on top. Roll dough between the paper until ~ 1/4-in thick. Flip dough over and gently peel off sheet of the paper. For ease when cutting, lay paper back on dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it. Cut cookies w/ 3-in star cutter and place ~ 2 in apart on baking sheets. (Excess dough can be rerolled.) Use asmall spoon, brush or offset spatula to spread reserve meringue on 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. Dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.
Tips:
- Use high-quality cinnamon for the best flavor. Look for Ceylon cinnamon, which has a sweeter, more delicate flavor than Cassia cinnamon.
- Make sure the egg whites are at room temperature before you start beating them. This will help them reach their full volume.
- Beat the egg whites gradually, starting on low speed and increasing the speed as the whites become foamy. This will help prevent them from becoming grainy.
- Add the sugar to the egg whites in a slow, steady stream. This will help prevent the whites from deflating.
- Continue beating the egg whites until they are stiff and glossy. This will take about 5-7 minutes.
- Fold the ground almonds and cinnamon into the egg whites gently. Be careful not to overmix, or the batter will become tough.
- Use a piping bag fitted with a star tip to pipe the batter onto the prepared baking sheets. This will help the stars keep their shape.
- Bake the stars in a preheated oven until they are set and lightly browned. This will take about 10-12 minutes.
- Let the stars cool completely before storing them in an airtight container.
Conclusion:
Zimtsterne, or cinnamon stars, are a delicious and festive German Christmas cookie. They are made with a simple dough of egg whites, sugar, ground almonds, and cinnamon. The dough is piped into star shapes and baked until golden brown. Zimtsterne are a popular treat during the Christmas season in Germany and other parts of Europe. They are often served with coffee or tea.
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