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.
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Isaac lucio
[email protected]If you're looking for a delicious and festive Christmas cookie, look no further than these Zimtsterne. They're sure to be a hit with your family and friends.
Melokuhle Nsele
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique, they're sure to be a hit at your next holiday party.
Md Atik Hosan
[email protected]These cookies are a great way to get into the holiday spirit. They're so festive and delicious, they'll put a smile on anyone's face.
biniyam demeke
[email protected]I'm not usually a fan of German Christmas cookies, but these Zimtsterne are a definite exception. They're so delicious and flavorful, I can't get enough of them.
Mohammad Samiul Islam
[email protected]These cookies are a bit addictive! I can't stop eating them. They're so light and airy, and the flavor is just perfect.
Mian Umar
[email protected]I love the subtle almond flavor in these cookies. It really complements the cinnamon and sugar.
marito words ngobeni
[email protected]These cookies are a bit delicate, so they need to be handled with care. But they're so worth it! They're so delicious and flavorful.
Pumalikancha Kaji
[email protected]I love how these cookies hold their shape so well. They're perfect for decorating and they look beautiful on a cookie platter.
Nkosephayo Ziyanda Mthethwa
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and festive, and they're sure to impress your guests.
tha zin
[email protected]I'm not a huge fan of cinnamon, but I really enjoyed these cookies. The flavor is subtle and not overpowering.
Lek Chan
[email protected]These cookies are a great way to use up leftover egg whites. I always have a few left over after making macarons, and these cookies are the perfect way to use them up.
Mihran Ali Niazai
[email protected]I love the way these cookies look. They're so delicate and elegant. They're perfect for a special occasion.
Shane G
[email protected]These cookies are a real labor of love, but they're worth the effort. They're so delicious and festive, and they always get rave reviews.
Matovu Farid
[email protected]I had never made Zimtsterne before, but I'm so glad I tried this recipe. They turned out beautifully and tasted even better than I expected.
Carli Du Toit
[email protected]These cookies are a hit with my family and friends. They're always the first to disappear at holiday gatherings.
Mawadda Basadien
[email protected]I love the unique flavor of these cookies. The combination of cinnamon and almonds is perfect. They're also really easy to make, which is a bonus.
86johnm86
[email protected]These cinnamon stars are a delightful treat that filled my kitchen with a wonderful aroma. They have a delicate texture and a perfect balance of sweetness and spice. I'll definitely be making these again for Christmas!