Best 6 Zimtsterne Recipes
Zimtsterne are a popular German Christmas cookie. Their name means "cinnamon star" in German, and they are known for their unique flavor and appearance. Zimtsterne are made with a combination of ground almonds, sugar, egg whites, and cinnamon. The dough is rolled out and cut into star shapes, then baked until golden brown. The cookies are then dusted with powdered sugar, giving them a snowy appearance. Zimtsterne are a delicious and festive treat that can be enjoyed by people of all ages. In this article, we will provide you with tips and tricks on how to make the perfect Zimtsterne. We will also include recipes for both traditional and modern variations of this classic Christmas cookie.
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) GERMAN CHRISTMAS COOKIES
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
Steps:
- 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.
GERMAN CINNAMON STARS (ZIMTSTERNE)
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
Steps:
- 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.
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 (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.
ZIMTSTERNE
Spicy German cookies.
Provided by Diana
Categories World Cuisine Recipes European German
Time 46m
Yield 120
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
- Cream the butter, sugar, 2 eggs, egg yolk and lemon juice together until fluffy.
- Combine the flour, baking powder, cinnamon, salt and nutmeg. Add the flour mixture to the creamed mixture and stir in the chopped nuts.
- On a lightly floured cloth-covered board roll the dough, 1/3 at a time, to 1/16 inch thick. Cut with a 1 inch star shaped cookie cutter. Place cookies on the prepared baking sheets. Brush the tops of the cookies with the remaining egg white, beaten until frothy.
- Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
- Variations: Food coloring may be added to the egg white used to brush the tops of the cookies. Two cookies may be put together to form snowflakes with dabs of confectioners' sugar icing made with 1 cup confectioners' sugar, 1/2 teaspoon vanilla and 1 to 1 1/2 tablespoons cream.
Nutrition Facts : Calories 26 calories, Carbohydrate 4.5 g, Cholesterol 5.6 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 18.3 mg, Sugar 2.5 g
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your Zimtsterne. Look for fresh, organic ingredients whenever possible.
- Follow the recipe carefully. Zimtsterne are a delicate cookie, so it's important to follow the recipe carefully. Don't substitute ingredients or change the baking time, or you may end up with cookies that are too hard, too soft, or too crumbly.
- Chill the dough before baking. This will help the cookies to keep their shape in the oven.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before frosting them. This will help the frosting to set properly.
- Store the cookies in an airtight container at room temperature. They will keep for up to 2 weeks.
Conclusion:
Zimtsterne are a delicious and festive cookie that is perfect for the holiday season. With their delicate flavor and beautiful appearance, they are sure to be a hit with your family and friends. So next time you're looking for a special cookie to bake, give Zimtsterne a try. You won't be disappointed!
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